I have such a hard time transitioning from winter-holiday recipes, to winter after holiday recipes. I was craving something that would start to bring those spring vibes. These vegan carrot cake sheet pan pancakes are to die for. The fluffiest pancakes studded with carrots, golden raisins and all the spices. I topped mine with vegan cream cheese frosting and they are incredible. The perfect way to pretend you aren’t just eating cake for breakfast.
What You Need For These Vegan Pancakes:
- Oat Milk: Or your favorite non-dairy milk.
- Apple Cider Vinegar: Mixed with the milk to create a vegan buttermilk substitute.
- All purpose Flour and Baking Powder: These are the main dry ingredients.
- Cinnamon, Ginger, Nutmeg, Cloves and Vanilla: I use these to create the carrot cake spice flavor.
- Oil and Cane sugar: For the much needed fat and sugar.
- Carrots and Raisins: The raisins are optional, but I love them and I really love to use golden raisins.
This simple recipe for vegan carrot cake sheet pan pancakes is so accessible, I usually have all the ingredients on hand. You can make the fluffiest, most delicious pancakes that will feed a large crowd so easily and with very few ingredients. The only fresh item you need to have on hand are carrots. Finely grated and mixed into the entire batter, these carrot cake pancakes will make everyone super happy. You can top them with maple syrup if you prefer that to the cream cheese frosting. Either way, they are amazing.
Why Should You Make This Amazing Vegan Brunch?
- They are the easiest pancakes on the planet.
- If you love carrot cake, you will love these.
- They may be the fluffiest pancakes ever.
- You can make so many pancakes all at once.
- These are the most delicious pancakes of all time.
Vegan Carrot Cake Sheet Pan Pancakes
Ingredients
- 3 Cups Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Apple cider vinegar
- 3 Cups All purpose flour
- 3 Tablespoons Baking powder
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves, ground
- 1 teaspoon Salt
- 1/2 Cup Organic cane sugar
- 1/3 Cup Vegetable oil
- 2 teaspoons Vanilla
- 1 1/4 Cup Carrots, grated
- 1/2 Cup Raisins, regular or golden
Instructions
- Preheat the oven to 425 degrees(F).
- Whisk together the non-dairy milk and vinegar. Set aside.
- In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- Whisk the sugar into the dry ingredients.
- Now, pour the milk/vinegar mixture into the bowl with the dry ingredients. Then pour in the oil and vanilla.
- Whisk until fully combined.
- Add the grated carrots and raisins into the batter and fold them in so they are evenly distributed.
- Pour the batter onto a large sheet pan(13×18) that is lined with parchment paper or a non stick mat.
- Smooth the batter out evenly filling the entire pan.
- Bake for 15 to 17 minutes or until they are golden brown and cooked through.
- Let cool for a few minutes, cut into squares and serve with vegan cream cheese frosting or maple syrup on top.
Video
Nutrition
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