Vegan Carrot Coconut Pancakes

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Plate stacked tall with a batch of our Carrot and Coconut Vegan Pancakes recipe

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

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Fresh carrots for making healthy 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.

Mixing carrots into a bowl of vegan pancake batter

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.

Large plate of freshly cooked Carrot Coconut Pancakes alongside syrup and walnuts

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.

Plate of Carrot Coconut Pancakes with walnuts
Stack of Vegan Carrot Coconut Pancakes for a healthy breakfast

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.

Pouring syrup onto a stack of Carrot Cake Pancakes made with coconut and walnuts

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.

Partially eaten stack of Carrot Coconut Vegan Pancakes

Vegan Carrot Coconut Pancakes

Vegan pancakes made with whole-wheat flour, carrots, coconut, and walnuts. Light, fluffy, and flavorful. Perfect with walnuts, coconut, and hot maple syrup.
Author Minimalist Baker
Partially eaten stack of Vegan Carrot Coconut Pancakes
4.73 from 40 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 (3-pancake servings)
Course Breakfast
Cuisine Vegan


  • 1 cup whole-wheat pastry flour (or unbleached all-purpose)
  • 2 Tbsp organic sugar
  • 2 Tbsp finely shredded unsweetened coconut (plus more for serving // also known as “desiccated” coconut)
  • 1 1/2 tsp baking powder
  • 1 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 (optional // for topping)


  • Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.
  • Pour non-dairy milk into a large liquid measuring cup. Add melted butter and vanilla and whisk to combine. Add wet to dry and stir.
  • Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
  • 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 (amount as original recipe is written // adjust if altering batch size). Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
  • Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.
  • Serve with non-dairy butter, shredded coconut and warm maple syrup.


*Nutrition is a rough estimate.

Nutrition (1 of 3 servings)

Serving: 1 three-pancake servings Calories: 339 Carbohydrates: 44 g Protein: 6 g Fat: 15 g Saturated Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Fiber: 7 g Sugar: 10 g

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My Rating:

  1. Valerie says

    SO GOOD! I am actually quite surprised these came out so tasty! I love any kind of sneaky recipe that gets my 2-year-old to eat veggies! I only added 1 tbsp of sugar and still was great. Will definitely double the batch next time and put it into regular rotation! Thank you!!

  2. Lissy says

    This was such a great pancake recipe! I added an egg and kept everything else the same. Such a great way to incorporate vegetables into breakfast :)

  3. Maria says

    Lovely pancakes! Made them with coconut oil. I had no whole wheat pastry flour. So I used 3/4 wholegrain spelt flour and 1/4 oat flour. Also had to reduce amount of milk a bit. So the butter won’t be too runny.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well! Thank you for the lovely review and for sharing your modifications, Maria! xo

  4. Nicole says

    Loved these! Although they didn’t hit the carrot cake spot for me at all without the spices, but they were delicious as their own thing. If I try them again I plan to add cinnamon, ginger, nutmeg and a handful of raisins to approximate carrot cake. I used unsweetened vanilla oat milk, and so added a little less vanilla, used avocado oil in the batter and cooked in butter as I’m not vegan. I also just stirred the chopped walnuts into the batter and they turned out really well, just a wee bit dense. Served with maple syrup and thick plain Greek yogurt.

  5. Jen says

    I just made these with gluten free flour instead as well as coconut oil instead of vegan butter and they were delicious! But all getting burnt. It was like no matter what heat it was on, they would still cook too quickly on the outside and still raw on the inside. I used coconut oil in the pan instead of nonstick spray, as well as a stainless steel pan. I’ve made normal pancakes before and it’s never been an issue! Do you know why this may be and how I can rectify it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re thinking the gluten-free flour is the issue. You can try adding more flour as it sounds like the batter may be too thin. But we aren’t sure if this recipe will work with gluten-free flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marina, perhaps nut butter and using a non-stick skillet? We haven’t tried it though. Let us know if you do some experimenting!

  6. Jen says

    Beautiful! So delicious, and not at all obvious they are vegan – all ages and different food preferences at the table loved them.
    Subbed coconut oil for the vegan butter, and used unsweetened oat milk.
    Tried them with and without the walnuts – highly recommend adding them. Adds fun texture and even deeper taste.
    Minimalist Baker for the win – again!

  7. Rochelle says

    Another winner! This is a fantastic recipe and the pancakes are so delicious! Maybe my favorite ever. Just made these to eat after my Sunday ‘long run’ and they are hitting the spot. I subbed half Bob’s 1:1 gluten free flour and half organic spelt and they came out perfect. Shredded the carrot in my food processor using the 2mm disc.

  8. josselyn says

    Hi! I’ve made these a few times and absolutely love them! They’re regular at my house. My boyfriend adds his vanilla protein powder to them, and I eat them just as the recipe says, with just a little bit more shredded carrots. It goes so well with the coconut too!

  9. Danielle says

    I love this recipe it is a hit with our family! It is tried with zucchini this time because we had a ton we needed to use and it tasted delicious! I squeezed most of the water out of one shredded zucchini and stirred it in just like you would the carrot. I also doubled the recipe. Delicious!

  10. Diana says

    I made the recipe with all purpose gluten free flour and it was delicious! I added extra almond milk since gf flours tend to be drier and also added a flax egg. The flavor combination of the carrots and coconut was amazing. It had a carrot cake feel without being overly sweet. Loved it and will make again. Thanks so much!

  11. Kristiana kordas says

    Unfortunately did not work with Almond Flour. Had to throw out mixture, complete waste of time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Kristiana! Unfortunately we haven’t tried it that way so we can’t guarantee results with alternative flours.

    • Elsa Maïka says

      for gluten free recipe you have to mix many flours, i’m eating gluten free since 8 years and i’m cooking in the north for people with allergies. You can not make pancake with only almond flour it doesn’t hold together and its just dry in mouth <3

  12. Kristi says

    These are fabulous! Quick to make, lovely fluffiness. I loved the beautiful flavor of the carrot and coconut together – like an Indian dessert (with perfect amount of sweetness). And the similar textures of the root and fruit are divine.
    I used coconut sugar and cut it by 1/4 (I generally halve the sugar in most recipes). I’d be up for trying coconut oil instead of butter next time for more coconut-y flavor, but the butter was just right!

  13. Sophie says

    I never leave reviews but had to after making these!
    I had to make a few swaps due to not having much in the house, so swapped carrots for butternut squash and the dairy free butter for coconut oil..
    they were delicious!! Light and fluffy and super tasty!
    My 7 month old baby loved them too and they were easy to turn into finger foods!
    Thank you so much! ?

  14. Ning says

    These were DELICIOUS! Soft, fluffy, golden, had them for a semi sweet dinner lol. I never post reviews but I really wanted to thank you for this awesome recipe.
    Didn’t have coconuts, vegan butter, or walnuts at the time, so I added oats, coconut oil, and pecans instead. Still was amazing!

  15. Kelli H says

    I didn’t have any eggs on hand so I was looking for an egg free pancake recipe and stumbled upon these. I used spelt flour and added cinnamon. My whole family enjoyed them! Easy to make too!

  16. Beth says

    I made these two days ago (I had to make a double batch), and I just promised my husband I’d make them again for dinner tonight! But I’m wondering whether this recipe would be good with zucchini in lieu of carrots (because I have a zucchini on hand and not enough carrots). What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth! While we haven’t tried this, we cannot say for sure how it would turn out. Zucchini has a much higher water content than carrots, so I would expect a texture change after baking which you might not notice in the batter. Carrots also have a higher sugar content so you should probably take that into account! If you give it a try, please report back on how it goes!

  17. Amber says

    I made this with a mix of whole wheat, garbanzo, and almond flours. I decreased the sugar to 1tbs, upped the carrot to 3/4 cup, and added in a handful of raisins. I also added some cinnamon. It came out plenty sweet and super moist.

  18. Sharon says

    I’ve just made this for dinner (because why not), adding a bit of cinnamon (because I’m addicted), and they were delicious! Thank you so much for this recipe!

  19. Jenn says

    Hi Dana, I love love love your recipes especially the pancakes. I’m just wondering if you use coconut flour at all? Thx!

  20. Mary says

    These were delicious! I used GF boxed flour, cashew milk, and ghee. Sliced almonds on top. Served with soy sausages and fresh grapefruit juice. Awesome!

  21. Abby says

    I made these on my electric griddle and no matter how long they cooked I couldn’t get the middle to cook through. The outside just got tougher and the inside stayed mushy. The flavor was great though so I’d love to figure it out!

  22. Emily Turville says

    My favorite pancakes in the world!! I’ve made these numerous times and they’re a family favorite. I subbed Bob’s Red Mill GF flour and it was perfect! I also added a half cup of chopped walnuts into the batter :)

  23. Marilyne says

    I made these yesterday to receive my non-vegan family; with coconut cream it was delicious!! I used buckwheat flour and homemade cashew-milk as the non-dairy milk, and otherwise I followed your recipe. Very simple and very tasty!! Will make again for sure!! Thanks for all your vegan recipes :)

  24. Michaela says

    We just had those for dinner (breakfast food all day long yum) and the recipe was amazingly delicious! We opted for buckwheat flour instead of whole wheat, and ground almonds since we didn’t have any shredded coconut ~ it turned out very, very nicely.

  25. Baiba says

    Hey, Dana!
    Last night at 11pm my husband got a craving for pancakes right before bed. I said I’ll just check Minimalist Baker’s page.
    So thanks to you my husband was very satisfied and we could go to bed :)

  26. LD says

    These were fantastic. I was skeptical (no eggs…?) but they were the fluffiest pancakes ever. And they cooked evenly, which is often my problem. AND my kids devoured them covered with shredded carrots. They’ve never eaten so many carrots in their lives! Thanks! Hope to find more inspiration here in the future!

  27. Jennifer says

    Anytime I have carrots leftover (which is to say ALL the time, since they never come in the quantities I want) I make these pancakes. While my heart still belongs to your oatmeal chocolate chip cookie pancakes (because chocolate!), these are a super close second! Thanks for making such a delicious way to eat veggies!

  28. Anita says

    I’ve had carrot cake pancakes in the past and loved them, however, this recipe was probably the worst pancakes I’ve ever made. The texture of the finished product was the densest, rubberiest glue -almost inedible. If it wasn’t for the cream cheese frosting I made and maple syrup they would have all gone in the compost. Half did go to the compost anyway. Flavor wasn’t bad, but lacking in the spices that make carrot cake carrot cake.

  29. Viv says

    Really enjoyed these – absolutely delicious. Didn’t expect carrot and coconut to work but they were lovely together – great idea :)))

  30. 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!!!

  31. 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.

  32. Tracey @ A Taste of Trace says

    These pancakes were perfect for a lazy Sunday breakfast :) I used coconut oil instead of vegan butter and topped with a sweet tahini sauce (tahini, almond milk, applesauce, cinnamon & a bit of OJ). Super delicious!

  33. 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.

  34. 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!

  35. Hillary | Nutrition Nut on the Run says

    I made this recipe yesterday and they were a total flop — very runny batter. I used 1Tbsp coconut oil instead of vegan butter… any tips to why they were flat and dense? =/ I love carrot and coconut!

      • Hillary | Nutrition Nut on the Run says

        Nope, I didn’t forget the 1.5 tsp. of baking powder. I’ll have to try again b/c they certainly have potential. Do you think using coconut oil is an okay substitute?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yes, I do! It shouldn’t have affected it at all. Not sure what happened.
          Let me know if you try them again! You’re the first person I’ve known of
          who has had trouble with this recipe, so be sure to keep me updated! I’m
          happy to help if you run into any more issues.

  36. 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.

  37. 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.

  38. Nidhi 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).

  39. 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! :)

  40. 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.

  41. Jenna says

    Wow, this was a great recipe!! The pancakes turned out perfect, nice and fluffy. Going to reheat the leftovers tomorrow and can’t wait

  42. Alyssa 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!

  43. 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.

  44. 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?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  45. Stephanie @ Girl Versus Dough says

    Pretty sure I could down a whole stack of these in 2.5 seconds, they look so delicious! YUM.

  46. Cara Fairbanks says

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

  47. Izy says

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

  48. Kate 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? :)

  49. Tammela says

    These look amazing. I also have a soft spot for carrot cake, especially with totally-non-vegan cream cheese frosting.

    • Melissa says

      She has a vegan cream cheese frosting recipe… I used Kite Hill pain cream cheese and you can’t even tell the difference… I think it tastes even better!!

  50. Katrina @ Warm Vanilla Sugar says

    Anything carrot cake has me excited, but with coconut mixed in just takes it over the top! LOVE these!

  51. Joy //For the Love of Leaves says

    I think I may have just found my new favorite pancake recipe! We must be on the same page today because I’m making carrot coconut muffins!

  52. Averie @ Averie Cooks says

    Dana they look awesome! I love carrot cake and can only imagine how good the pancakes are. Way to go keeping them vegan, too!