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Vegan Carrot Cake Pancakes


I have always loved Carrot Cake, so the other day I decided to experiment with a Carrot Cake Pancake.   Not only were they delicious, but they actually were quite nutritious.  I ended up liking the pancakes so much that I made them the following morning for some family friends.  I hope you enjoy them as much as I did! Happy Baking!

  • 1 1/2 cup Lillabee Pancake Mix
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 3/4 cup Shredded Carrot
  • 1/4 cup Shredded Pineapple
  • 1 cup + 2 tablespoons Rice/Almond Milk
  • 3 tablespoons Canola Oil + more for the skillet pan
  • 1/3 cup Toasted and Chopped Pecans + more for garnish
  • 1/4 cup Golden Raisins + more for garnish
  • agave nectar for serving


 Heat a large skillet over medium heat and brush it with oil.


 In a large bowl, whisk together the pancake mix, cinnamon, nutmeg and salt. Add the milk and oil and whisk to combine.  Stir in raisins, pineapple, carrots and pecans until well combined. 


 Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make about 8 medium, hearty pancakes. Enjoy by topping with more pecans, raisins and agave nectar if desired.


The Lillababee’s Super Purple Pancakes

You are probably wondering who the “Lillababee” is. At birth, our now 16 month old daughter, Violet was given the nickname “Lillababee” by our great friend and talented designer, Elizabeth Winheld of Sweet Spark Design. And what do you think the Lillababee loves? Lillabee Perfect Pancakes, of course! So, how does a Mama make them even more fun and nutritious? By adding cherries to give them a all-natural purple hue and a boost of antioxidants, along with super foods, flax and chia seeds (for additional antioxidants, omega-3 fatty acids, calcium, iron, potassium, fiber and more). The delicious result is The Lillababee’s Super Purple Pancakes. Go ahead, serve these on Sunday and watch the whole family gobble them down with a smile.

Follow the directions on the back of the Lillabee Perfect Pancake box. Stir 1/4 cup of sliced fresh or frozen cherries, 2 tablespoons of ground flax seeds and 2 tablespoons of ground chia seeds into the batter. Pour and cook pancakes as directed on the box, and viola! Super Purple Pancakes!

For added fun, make mini-pancakes. Kids always love little things. Or pour two small pancakes and one larger pancake together to make the shape of Mickey Mouse. I usually make a few extras to freeze, then defrost later in the week for a quick nutritious snack that is great on the go.

And don’t forget, you can enjoy Lillabee Perfect Pancakes in two fabulous Boulder establishments, Centro Latin Kitchen (for Sat/Sun brunch) and The Buff any morning of the week.

Happy Pancaking!