We never use gums, artificial or "natural" flavoring or additives. Read about what makes us different.

Carrot Cake Pancakes

Carrot Cake Pancakes

Sprout Living


These vegan Carrot Cake Pancakes use gluten free flour, coconut milk, pecan butter, our Epic Vanilla Lucuma and more to make delicious, plant-protein-packed pancakes with a homemade caramel drizzle made from dates, pecan butter, vanilla extract and sea salt. Enjoy!


  • 1 1/4 cups quinoa flour or gluten free flour
  • 1/4 cup Epic Protein : Vanilla Lucuma
  • 1 Tbsp baking powder
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ginger
  • 3 Tbsp coconut nectar or maple syrup
  • ¼ cup plus 2 Tbsp aquafaba (the liquid from cooked or canned chickpeas)
  • 1 ¼ cups light coconut milk
  • 1 tsp pure vanilla extract
  • 3 Tbsp pecan butter (or almond or walnut butter)
  • 1 cup shredded carrots
Caramel Drizzle
  • 1/2 cup soft medjool dates, pitted
  • 1/4 cup filtered water (or as needed)
  • 1 Tbsp pecan butter (or almond or walnut butter)
  • pinch sea salt
  • 1 tsp pure vanilla extract
  1. Preheat your oven to 200 degrees F.
  2. In a bowl, whisk together the flour, Epic Vanilla Lucuma, baking powder, sea salt, cinnamon, nutmeg and ginger.
  3. Slowly add the coconut nectar, aquafaba, coconut milk, vanilla, walnut butter, and carrots, whisking until well combined.
  4. To make each pancake, heat a non-stick frying pan over medium heat, and when hot, add ¼ cup of the batter, cooking for about 2-3 minutes on the first side, then flipping and cooking about 2 more minutes until lightly browned and cooked through.
  5. Place the pancake in the oven to keep warm, and then repeat until finished with the batter.
  6. For the drizzle, combine all the ingredients in a high speed blender until smooth.
  7. Pour over the pancakes, and enjoy!


Makes about 14 pancakes.
Carrot Cake Pancakes


Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.