Home Cooking & Recipes Breakfast Vegan Breakfast Recipe: Seven Grain Carrot Cake Pancakes

Vegan Breakfast Recipe: Seven Grain Carrot Cake Pancakes

carrot cake pancakes

carrot cake pancakes

This decadent breakfast is sure to hit the spot as a special treat for Sunday Brunch.


1 cup Unsweetened Soy Milk
1/4 cup Unsweetened Applesauce
1 Tbsp Vegetable Oil
1-1/2 cups Bob’s Red Mill Organic 7 Grain Pancake Mix
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
3/4 cup Carrots finely shredded (about 1 large)
1/4 cup Golden Raisins
1/4 cup Walnuts chopped

Vegan Cream Cheese Frosting
8 oz Vegan Cream Cheese
1/4 cup Vegan Sour Cream
1/2 tsp Vanilla Extract
3/4 cup Powdered Sugar sifted


For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.

For pancakes, whisk together soy milk, apple sauce and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins and walnuts.

Preheat a non-stick skillet to medium-high heat (about 350°F). Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4 – 5 minutes on the second side. Keep warm in a 200°F oven. Serve with cream cheese frosting.