RYP Vegan Carrot Cake Pancakes

Easter Long Weekend Carrot Cake Vegan Pancakes, the perfect sweet treat to brighten up your day!


  • 1 cup whole-wheat flour
  • 1 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 1/4 cup non-dairy unsweetened milk (we used oat milk)
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 2 tbsp RYP Keep Calm And Carrot On Carrot Powder
  • 1/3 cup chopped walnuts or pecans

Coconut Cream Topping

  • 1 can chilled coconut milk can
  • 2 tbsp non-dairy unsweetened milk (we used oat milk)
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar


  1. In a large bowl whisk together dry ingredients (flour, sugar, baking powder, cinnamon, ginger and RYP Powder)
  2. Mix wet ingredients into dry (milk, coconut oil, vanilla extract)
  3. Fold in the chopped walnuts, heat up a pan on medium heat with coconut oil
  4. Once the pan is hot scoop about 1/3 cup of the batter into the pan and cook for 1-2 minutes per side, flip when golden brown on the bottom
  5. Once the coconut can is chilled, scoop the cream out of the can avoiding any of the liquid
  6. Using a hand mixer beat the coconut cream, milk, vanilla and add the sugar
  7. Top the pancakes with coconut cream, grated carrot, walnuts and maple syrup!

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