Vegan Carrot Coconut Pancakes

Carrot and Coconut Vegan Pancakes |

Carrot cake = perfection
Coconut cake = the bees knees
Carrot + coconut pancakes = pancake heaven.

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Carrot Coconut Pancakes

These pancakes were inspired by my love for both carrot cake and coconut.

I have always loved the flavor of coconut – not always the texture – and find it altogether pleasing and sweet. And if there is a slice of carrot cake around I will NEVER turn it down. I mean never. Even if 5 minutes before I was just complaining about how miserably full I was I would still eat a giant slice of sweet carrot cake with mounds of cream cheese frosting. Just thinking about it makes me hungry, and I just had a snack. You do the math.

Vegan Carrot Pancakes

But since I can’t realistically justify a slice of carrot cake for breakfast every day, I’ll turn instead to infusing those flavors into a stack of flap jacks. Good enough for me.

Carrot Coconut Pancakes | Minimalist Baker

What you need to know about these pancakes:

They require just 20 minutes, 10 ingredients and 1 mixing bowl.
They’re vegan and have a limited amount of sugar.
They have loads of fresh shredded carrot.
They have a subtle coconut flavor and light and fluffy texture.
They’re perfect with walnuts, shredded coconut and hot maple syrup.
They’re light enough for an everyday breakfast and special enough for a weekend brunch.

Perfect? I think so.

Carrot Coconut Pancakes |

Vegan Carrot Coconut Pancakes

These cakes are light and fluffy just like they look, and not overly sweet thanks to a limited amount of  sugar. The carrot isn’t overwhelming nor is the coconut, but the two seem to pair together perfectly to give it the perfect amount of heartiness and decadence. Although filling, they won’t leave you feeling like you ate an entire loaf of bread. I kind of hate it when that happens.

Carrot Cake Pancakes with Coconut and Walnuts | vegan |

Though a cream cheese frosting of some sort would be fabulous, that wouldn’t be very vegan of us, now wouldn’t it? So maple syrup it is. Trust me, you won’t regret it.

Carrot Coconut Vegan Pancakes!

4.5 from 15 reviews
Vegan Carrot Coconut Pancakes
Prep time
Cook time
Total time
Serves: 2-3
  • 1 cup whole wheat pastry flour (or unbleached all purpose)
  • 2 Tbsp organic sugar
  • 1/4 cup finely shredded unsweetened coconut, divided (also known as "dessicated" coconut)
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 cup non-dairy milk
  • 1 heaping Tbsp non-dairy butter, melted (I like Earth Balance)
  • 1/2 cup finely grated carrot
  • 1 tsp pure vanilla extract
  • 2 Tbsp crushed walnuts or pecans for topping (optional)
  1. Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.
  2. Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.
  3. Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
  4. Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
  5. Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
  6. Serve with non-dairy butter, shredded coconut and warm maple syrup.
Nutrition Information
Serving size: 3 pancakes Calories: 339 Fat: 15 g Saturated fat: 7 g Carbohydrates: 44 g Sugar: 10 g Sodium: 197 mg Fiber: 7 g Protein: 6 g

Nutrition is a rough estimate for 1/3 of the recipe: about 3 pancakes.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. says

    These sound perfect oh my gosh, I can’t wait to be settled back into my own kitchen so I can try these! The photos are so lovely as well what camera do you use? :)

  2. says

    I wantttttt! Well, my next brunch is sorted, I’ll probably end up smothering them in coconut butter and maple syrup hahaha :)

  3. Cara Fairbanks says

    Great recipe…I would recommend adding cinnamon, nutmeg, and a little ground cloves…I thought it made awesome pancakes even awesomer!

  4. Erin says

    Hi There! Don’t these look/sound absolutely amazing???

    I have a question for you about a potential ingredient… my fiancé and I use our juicer all the time and one of our favorite juices to make is Carrot, Apple & Ginger. This being said, we usually have a LOT of leftover carrot fiber/pulp lying around that we end up composting. Do you think we could substitute the carrot pulp for the grated carrot in this recipe? Or do you need the moisture from the carrot itself?


    • Dana says

      I think that would work! If you notice the batter looking EXTREMELY thick/lacking moisture, add a little extra almond milk or water. It should look like a thick cake batter, but not doughy. Give it a try and let me know how it goes!

  5. Sierra says

    This looks sooo good, and I am so in the mood for pancakes. My son however is gluten free and I have some gluten free flour….have you ever used it before because it would be my first time. I want them tomorrow!!! I think he would really like them too. If you have any feedback, I would be grateful.

  6. says

    I’m definitely loving the idea of these pancakes, especially now that the leaves are starting to turn and fall is creeping right on up. These sound like the perfect autumn breakfast – like something you would find on the menu at a B&B in Vermont :) Can’t wait to give them a try and will be working on substituting some whole-grain gluten-free flours. Thanks for the inspiration!

  7. Kelly says

    I made these with an all purpose gluten free flour mix & they absolutely top all the paleo pancakes I’ve made before. my daughter loves them and I love that it packs in some extra veggies. I used king Arthur Flour only because that’s what my hubby brought home from the grocer. i bet Bob’s Red Mill or your own mix of flours would work, too. These were Amazing! I’m so excited to find this site. Thank you, Dana! Six months ago I became aware that my daughter is sensitive to wheat, dairy, soy, nuts, eggs, corn, and some seeds. I have been searching and searching for a vegan site with lots of baked goods. I’m so overwhelmed by all who share their creations so freely. It is such a blessing as this new way of cooking is so new to me & I’ve been very lost tying to feed my daughter’s sensitive body and palate. Thank you & my blessings soar to you and all those many bloggers all over the US. I’m so humbled by your generosity.

  8. Andrea says

    Oh my! I’ve just finished eating these, and I gotta say these are the best frickin’ pancakes ever! I love replacing flour to fruit/vegetable in batter, because I work out a lot and I don’t want it to go to waste – hence clean eating. Lately I tried to bake only with whole grain flour, but this is much more fun. And these are great when I crave something sweet!
    Thanks for this recipe, greetings from the Czech republic! :)

    • says

      Yay! Thanks for sharing your experience, Andrea. Cheers! btw, I was in Prague earlier this year and loved it! Beautiful country you live in!

  9. says

    So delicious and easy to make! My only comment– though it says that it serves three, two of us easily inhaled all of the pancakes (I have a small appetite and my brother has a large appetite so I think it evens out).

  10. Palesa says

    This is a wonderful easy recipe. I used gluten free flour insted of wheat and they are still light and fluffy. Thank you for sharing this wonderful recipe. I made these for my daughter and I and look forward to sharing it with my husband when we are all home together. Thanks again for what I think is the best vegan recipe that I have tried. Next time, I will try it with a bit of nutmeg. I don’t usually post messages, but could not resist as these ate outstanding.

  11. Patty says

    Can,t wait to try these, but am not vegan. Need my animal protein. How would I make this batter with eggs, and sorry, but I,ll use real milk, too.

  12. julie says

    made these for breakfast today and they are delicious-like having carrot cake in the morning. so moist and fluffy. my (non vegan) family loved them as well and i found they had just the right amount of sweetness-not overpowering at all. will make again, thinks for the recipe!

  13. Julie says

    Pancakes turned out too mushy. I added more liquid to try to fix this. Still not right. I also added cinnamon, nutmeg, and ginger to give them more flavor.I do not recommend this recipe.I used a different carrot pancake recipe in the past and it came out perfect.

  14. Carlena says

    I just made these pancakes and they are extremely delicious i added some chocolate chips and replaced the vegan butter with coconut oil and they were absolutely fantastic i also tried it plain without the chocolate chips and thought that without the chocolate chips tasted better than with but beside that this is such a good recipe i will definitely be making these again.

  15. Malorrie says

    I made these this morning. I measured exactly and they seem to be too crumbly. Where did I go wrong?! They smell soooo good though!!!

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