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Home » Recipes » Breakfast

By Kaleigh McMordie - April 5, 2021

Healthy Carrot Cake Pancakes

Jump to Recipe·Print Recipe
stack of carrot cake pancakes on a white plate with a bite taken out with text overlay.

Healthy carrot cake pancakes with a lightened up cream cheese frosting are packed with everything you love about carrot cake, but made with real, good-for-you ingredients! They're a delicious spring or Easter breakfast!

stack of healthy carrot cake pancakes with lightened up cream cheese frosting on a white plate.

This post was originally published March 2016 and has been updated.

Carrot cake is one of Mr. Table's favorite desserts. So naturally, I had to turn it into a healthier breakfast. Around here we like our breakfasts to taste like dessert and make us feel good, too. So I bring you, healthy carrot cake pancakes!

Why You'll Love These Healthy Carrot Cake Pancakes

These carrot cake pancakes are loaded with carrots, pecans, and a classic blend of carrot cake spices, all topped with a better-for-you cream cheese icing that makes them reminiscent of your favorite Easter dessert, but in the form of a nutritious breakfast. They're easy to make, delicious, and perfect for spring brunches or to meal prep for the week ahead.

overhead view of ingredients needed for healthy carrot cake pancakes on a white background.

What Makes These Pancakes Healthy?

I make these pancakes with a blend of oat flour (ground up oats) and whole wheat flour for a fiber-rich base. Flax seed and pecans add healthy fat, while you get a little veggie goodness from carrots. The pancakes are lightly sweetened with orange juice for a no-added-sugar base that get just the right amount of sweetness from the lightened up yogurt and cream cheese frosting. That means you get a filling, delicious breakfast without the blood sugar spike that comes with sugary white flour pancakes.

How To Make Healthy Carrot Cake Pancakes

six image collage showing steps for making healthy carrot cake pancakes.

Make the Carrot Cake Pancakes

  1. Grind the oats into a flour in a food processor or blender.
  2. Mix the oats with the whole wheat flour, flaxseed, spices, baking soda, baking powder, and salt.
  3. Add the egg, vanilla, orange juice and soda and mix well.
  4. Stir in the carrots and pecans. Let the batter rest without stirring to thicken up.
  5. Pour batter onto a hot griddle or skillet and spread with a spoon or bottom of the measuring cup. Cook until bubbles appear on the surfaces and edges become dry, then flip and cook an additional 1-2 minutes.
two image collage showing ingredients for cream cheese frosting and the finished frosting in a white bowl.

Make The Yogurt Cream Cheese Frosting

  1. Whisk softened cream cheese, yogurt, vanilla and powdered sugar until smooth.
  2. Add milk if needed to make it pouring consistency, then serve with pancakes. Top with shredded coconut flakes, if you want!
healthier cream cheese frosting being poured on a stack of carrot cake pancakes.

Pro Tips For Perfect Pancakes

  • Oats will absorb liquid as they sit, so let the batter rest to thicken up after stirring in the carrots and pecans. Don't stir again before scooping it out to cook, or you'll release the air bubbles that give the pancakes a nice lift.
  • Because these pancakes are so thick and absorb quite a bit of liquid, they take a little bit longer to cook than normal pancakes. Keep the heat lower than usual - about 300°F (a 3 on my gas stove is perfect) and cook a little longer. They usually take about 2-3 minutes per side.
  • I used pre-shredded carrots here, but I actually prefer the texture of hand grated carrots.
stack of carrot cake pancakes on a white plate with a bite taken out.

Recipe Variations and Substitutions

  • For a gluten-free version, you can use your favorite cup-for-cup gluten-free flour in place of the wheat flour.
  • For dairy-free, use your favorite non-dairy cream cheese and yogurt alternatives in the frosting.
  • You can use pineapple juice in place of orange juice.
  • You can also use buttermilk in place of the soda. You may have to adjust the amount since buttermilk is thicker.
  • Feel free to add coconut or raisins to the batter for a more loaded pancake. You can also sub the pecans for walnuts or leave them out completely.
  • For baby led weaning friendly pancakes, make sure the carrots are very finely grated and either omit the nuts or grind them with the oats so they are very finely chopped. Serve with plain yogurt for baby.

More Carrot Cake Themed Recipes You'll Love

  • Healthy Carrot Cake Baked Oatmeal
  • Carrot Cake Kefir Overnight Oats
  • Carrot Apple Oatmeal Breakfast Cookies

Did you make this recipe? Please leave a star rating in the comments!

Print

Healthy Carrot Cake Pancakes

stack of carrot cake pancakes on a white plate with a bite taken out.
Print Recipe

Healthy carrot cake pancakes with a lightened up cream cheese frosting are packed with everything you love about carrot cake, but made with real, good-for-you ingredients! They're a delicious spring or Easter breakfast!

  • Author: Kaleigh
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: about 8 pancakes 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American

Ingredients

Scale

For Carrot Cake Pancakes:

  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ground flax seed, optional
  • ⅛ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 large egg
  • 2 tsp vanilla extract
  • ½ cup orange juice
  • ¾ cup club soda or seltzer water
  • 2 large carrots, shredded (about 1 cup)
  • ¼ cup finely chopped pecans
  • butter or oil, for cooking surface (if needed)

For Healthier Cream Cheese Frosting:

  • 1 oz cream cheese, softened
  • ½ cup plain yogurt
  • ½ tsp vanilla extract
  • 3 tbsp powdered sugar

Instructions

  1. Grind oats in a blender or food processor until they are the consistency of flour. In a large bowl, mix oat with the remaining dry ingredients.
  2. Add egg, vanilla, orange juice and soda. Mix well.
  3. Stir in shredded carrots and pecans. Let the batter rest for 5-10 minutes without stirring to let it thicken.
  4. Heat a large skillet or griddle to medium low heat (about 300° F).
  5. Spray or brush the surface with oil. Pour ⅓ cup batter onto heated griddle, spreading with bottom of the cup or a spoon. Cook until bubbles appear on the surface and edges start to dry, about 2 minutes. Flip and cook an additional 2 minutes or until lightly golden.  Repeat with remaining batter.
  6. Meanwhile, prepare frosting: Whisk together cream cheese, yogurt, vanilla and powdered sugar.
  7. Serve pancakes with cream cheese frosting and top with shredded coconut (optional).

Notes

  • Oats will absorb liquid as they sit, so let the batter rest to thicken up after stirring in the carrots and pecans. Don't stir again before scooping it out to cook, or you'll release the air bubbles that give the pancakes a nice lift.
  • Because these pancakes are so thick and absorb quite a bit of liquid, they take a little bit longer to cook than normal pancakes. Keep the heat lower than usual - about 300°F (a 3 on my gas stove is perfect) and cook a little longer. They usually take about 2-3 minutes per side.
  • I used pre-shredded carrots here, but I actually prefer the texture of hand grated carrots.

Recipe Variations and Substitutions

  • For a gluten-free version, you can use your favorite cup-for-cup gluten-free flour in place of the wheat flour.
  • For dairy-free, use your favorite non-dairy cream cheese and yogurt alternatives in the frosting.
  • You can use pineapple juice in place of orange juice.
  • You can also use buttermilk in place of the soda. You may have to adjust the amount since buttermilk is thicker.
  • Feel free to add coconut or raisins to the batter for a more loaded pancake. You can also sub the pecans for walnuts or leave them out completely.
  • For baby led weaning friendly pancakes, make sure the carrots are very finely grated and either omit the nuts or grind them with the oats so they are very finely chopped. Serve with plain yogurt for baby.

Keywords: healthy carrot cake pancakes

Did you make this recipe?

Tag @livelytable on Instagram and hashtag it #livelytable

« How To Help Kids Eat More Fruit and Vegetables
Asian Style Quick Pickled Carrots »

About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. Kay L Sullivan says

    July 10, 2017 at 2:51 pm

    Applesauce? How much?

    Reply
    • Kaleigh says

      July 10, 2017 at 3:59 pm

      Hi Kay,
      I actually removed the applesauce from the recipe but forgot to take it out of the instructions. Thanks for catching that!

      Reply
  2. Bethany @ athletic avocado says

    March 20, 2016 at 6:37 pm

    carrot cake in pancake form complete with frosting? YES PLEASE! These look amazing!

    Reply
    • Kaleigh M says

      March 20, 2016 at 7:24 pm

      Thank you Bethany! They really are delicious! 🙂

      Reply

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