Today’s recipe for vegan pumpkin carrot pancakes is perfect for a weekend breakfast this time of the year. These plant-based pancakes are flavorful, healthy, made with no oil added, and suitable for egg-free vegetarian diets.
Pumpkin is a no-brainer for just about any recipe in the fall, but I also decided to add shredded carrots to these pancakes to take the fiber and nutrient content to the next level.
I originally planned on publishing today’s post earlier in the week, but on Tuesday our landlady found out that the wiring in the house we’re renting from her has gotten pretty bad.
So she turned the power off in the house and asked us to spend the night in a hotel.
As it turned out, finding an available room at a hotel on Whidbey Island is not an easy feat on a Tuesday night during the off season (hotel attendants go home early).
By the time we finally found a room, it was already too late, and blogging was the last thing on my mind.
The situation repeated on Wednesday because the electrician wasn’t done by the end of the day, so Wednesday night was also spent at a hotel.
Finally, on Thursday the wiring in our house was fixed, and I’m happy to finally share today’s recipe with you.
Last Sunday, I woke up with the realization that fall is in full swing, therefore it’s time to get my pumpkin on!
I’ve mentioned before that I could eat pumpkin year round – Libby’s canned pumpkin puree
calls my name every time I pass by it at a grocery store. Rob said that he was game for pancakes, and so I went experimenting.
The resulting pancakes turned out to be delicious, to say the least!
I love the fact that pumpkin puree adds a nice texture to just about anything you add it to.
One of my favorite ways to use up leftover pumpkin puree is to add it to my overnight oats for breakfast along with a dash of nutmeg: a touch of spice combined with the creamy mouthfeel of pumpkin make for a delicious breakfast experience.
Pumpkin puree in pancakes worked out the same way – these are the softest, richest pancakes I’ve developed so far, and all of this deliciousness comes with no added oil or fat!
Unless you spread them with peanut butter just before eating, like Rob and I did 🙂
Who doesn’t like a breakfast that tastes sinfully rich, but actually contains 2 types of vegetables and zero oil?
Tip: shred the carrots on the finest side of your box grater (don’t use a food processor to avoid too much cleanup), this way they will cook through quicker and blend with other components of the pancakes. Also, you can easily omit the carrots if you’d like.
More pancake recipes from the blog:
Super easy chocolate chip-blueberry pancakes
Japanese Sweet Potato and Chia Pancakes
Oatmeal-Banana Pancakes with Blueberry-Peach Compote
Strawberry-Banana Pancakes (gluten-free)
Yield: 10 medium pancakes
Vegan Pumpkin Carrot Pancakes Recipe
These vegan pumpkin carrot pancakes make a delicious and healthy breakfast on a chilly morning. The addition of pumpkin puree and carrots adds extra fiber and nutrients. Chia seeds add a boost of omega-3 fatty acids. Dairy free, egg free, added fat free, suitable for vegetarian diets.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 1 Tbsp chia seeds
- 3 Tbsp water
- ½ cup finely shredded carrots (optional)
Dry Ingredients:
- 1 cup whole wheat pastry flour
- 1 Tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp allspice
- Dash of ground ginger (or use 1 tsp of pumpkin pie spice instead of all spices listed)
Wet Ingredients:
- 1 cup non-dairy milk (I used almond, but use a different kind for nut free)
- ½ cup canned pumpkin puree
- 1 Tbsp raw sugar (plus additional ½ - 1 Tbsp for sweeter pancakes)
- 1 tsp vanilla extract
To Serve:
- Maple syrup, peanut butter, berries, etc. to taste
Instructions
- In a small cup, mix chia seeds (or ground flaxseed) with water and set aside. Chia will form a gel-like substance as it soaks in the water.
- Shred carrots using a box grater – use the finest part of the grater to get smaller, quicker-cooking pieces.
- In a large bowl, whisk together all of the dry ingredients.
- Mix together all of the wet ingredients and whisk until uniform. Stir in shredded carrots.
- Heat 1 or 2 nonstick pans over medium heat. I prefer using 2 pans at the same time to cook the pancakes quicker. If your pans aren’t nonstick, you can spray them lightly with oil.
- While the pans are heating up, add wet ingredients to the bowl of dry ingredients along with soaked chia seeds, mix until just combined – a few lumps are ok. If the batter appears too thick, add 1-2 Tbsp of non-dairy milk.
- Working in batches, pour about 1/4 – 1/3 cup of pancake batter into each pan. It’s ok to cook 2-3 pancakes at a time in the same pan, but try not to overcrowd the pans as the pancakes may take too long to cook through. Cover the pan, reduce the heat to medium-low, and cook the pancakes for 3-4 min, flip them, and cook 3-4 minutes more, or until both sides look golden.
- Serve with your favorite toppings – I find that maple syrup complements the flavor of these pancakes very well!
Recommended Products
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Nutrition Information:
Yield:
5Serving Size:
2 pancakes
Amount Per Serving:Calories: 294Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgCarbohydrates: 48gFiber: 7gSugar: 13gProtein: 11g
Please note that the provided nutritional information data is approximate.
Question for you: What’s your favorite vegan pancake recipe? Please share below!
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Alina Zavatsky - Vegan Runner Eats
Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Eventually she embraced veganism as a way to be kinder to fellow living beings and the environment. Alina hopes that this blog helps its readers on their path to becoming vegan and making this world a better place.
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