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Home By Meal

Healthy Carrot Cake Pancakes with Cream Cheese Frosting

★★★★★ 7 Reviews Recipe Print
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By: Erin3/25/21

This post may contain affiliate links. Please read my disclosure policy.

Healthy Carrot Cake Pancakes
Healthy Carrot Cake Pancakes

Give your morning a tasty start with Healthy Carrot Cake Pancakes, a delicious breakfast meal featuring carrots, bananas, maple syrup, and even rolled oats!

stack of carrot cake pancakes

The most delicious pancakes… with veggies snuck in!

If you know me, you probably know that I love a good sweet tooth-fulfilling breakfast. Any type of sweet that passes as a breakfast food, and I’m sold! Well, I must say that these healthy carrot cake pancakes with cream cheese frosting do the trick.

They’re thick, fluffy, and perfectly sweet, all without being overly indulgent. Plus, the ingredients are healthier than what you usually get with pancakes!

So load up on ingredients, and add these to your Erin Lives Whole pancake archive, which already features the delicious Oatmeal Blender Pancakes and Fluffly Paleo Pancakes. Let’s dive in!

stack of carrot cake pancakes

Ingredients in carrot cake pancakes

Healthy carrot cake pancakes feature so many yummy ingredients. We’ll begin with a protein-boosting portion of rolled oats, followed by other delicious items like bananas, almond milk, maple syrup, and cinnamon! Then, we’ll create the perfect frosting with cream cheese.

Pancakes

  • Rolled oats: Start with 2 heaping cups of rolled oats. You can use a gluten free version if preferred.
  • Banana: Next, you’ll need 1 small ripe banana.
  • Egg: 1 egg will help the dry and wet ingredients bind together.
  • Almond milk: Include 1 cup of almond milk to achieve the correct consistency.
  • Maple syrup: 1 tbsp of maple syrup tastes delicious as a sweetener.
  • Vanilla: Include 1 tsp of vanilla. Though the flavor is subtle, it is a must!
  • Baking powder: 1 tsp of baking powder will help the pancakes fluff up.
  • Baking soda: Likewise, throw in 1/2 tsp of baking soda.
  • Salt: Include 1/4 tsp of salt.
  • Cinnamon: 1 tsp of cinnamon will taste great with the carrots and cream cheese!
  • Nutmeg: The same goes for 1/2 tsp of nutmeg.
  • Dried ginger: Finish off the spices with 1/4 tsp of dried ginger.
  • Carrots: You will need 1.5 cups of shredded carrots.
  • Raisins: Include 1/2 cup of raisins to add texture and a bit of sweet flavor.

Cream Cheese Frosting

  • Cream cheese: To create the frosting, you will need 1/2 block of softened cream cheese.
  • Almond milk: Use 3 tbsp of almond milk to break down the ingredients.
  • Maple syrup: 2 tsp of maple syrup will add a delicious sweet taste.
  • Vanilla: Last but not least, include 1 tsp of vanilla.

Tools needed to make healthy carrot pancakes

To make your own healthy carrot cake pancakes, you will need a blender, spatula or spoon, skillet, nonstick spray (or butter), mixing bowl, and whisk. You will also need the following measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup.

How to make healthy carrot cake pancakes with cream cheese frosting

If you’ve ever made a batch of pancakes from scratch, these are quite similar! We will simply mix all of the ingredients before cooking the batter on a skillet, part by part. Then, we’ll finish things off with an easy-to-make cream cheese frosting.

To begin, use a high speed blender to grind the oats until they reach a flour-like consistency.

Add the banana, egg, almond milk, maple syrup, vanilla, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Blend until everything is well combined but not over-blended. Stop to scrape down the sides if needed.

Next, stir in the shredded carrots and raisins.

Let the batter rest for about 5 minutes to thicken up (you want it to be pretty thick).

Grease a skillet with butter or nonstick spray and set over medium-low heat. Pour 1/3 cup of the batter into the skillet.

Let cook until bubbles have formed and the bottom is golden brown, and then flip.

Repeat until all of the pancakes are made.

To make the cream cheese frosting, whisk together the cream cheese, almond milk, maple syrup, and vanilla.

Add to the top of the pancakes while they’re warm.

making carrot cake pancakes
making carrot cake pancakes

Substitution Tip

Missing an ingredient or two? Here are some items that can be easily swapped with other pantry staples. Many of these are what make this carrot cake pancakes recipe a healthy option, so I recommend keeping swaps to a minimum.

  • Rolled oats: Out of oats? You can use regular all-purpose flour. 1 cup should do the trick.
  • Egg: You can use 1/4 cup of applesauce instead of the egg.
  • Almond milk: Almond milk can be swapped with your preferred type of milk at a 1:1 ratio.
  • Maple syrup: You can replace maple syrup with similar liquid sweeteners like molasses or honey.
  • Baking soda: If you’re out of baking soda, you can use extra baking powder to replace it. Use 1.5 tsp of powder to replace the soda in these pancakes.

Recipe Tips

Want to add some chocolatey flavor? Use mini M&Ms! These add both flavor and color to the pancakes and make them that much more fun, especially for kiddos.

What makes these pancakes healthier?

On my mission to make a healthy carrot cake pancake, I stuck to my favorite ingredient swaps and was able to omit many of the items that contribute empty calories to standard recipes, like full fat milk, white sugar, all-purpose flour, and even heavy cream.

Rolled oats
To add extra protein and nutrients, I used rolled oats in place of all-purpose flour. This easy swap tastes fantastic, works well to form a thick batter, and is way more nutrient-rich than all-purpose flour.

Almond milk
Almond milk is my go-to and works so well in both the pancakes and the frosting!

Maple syrup
Maple syrup makes the perfect all-natural swap for granulated sugar. It’s perfectly sweet and tastes delicious!

cream cheese frosting
stack of carrot cake pancakes

If you liked this recipe, you’ll want to try these!

Treat yourself to some more sweet breakfast meals with these delicious recipes! All use healthier ingredients than usual and are great options to kickstart your day.

  • Banana Bread Baked Oatmeal
  • Best Ever Cinnamon Rolls
  • Healthy Peanut Butter Banana Bread
  • Cake Batter Overnight Oats
stack of carrot cake pancakes
★★★★★ 5 from 7 reviews

Healthy Carrot Cake Pancakes with Cream Cheese Frosting

Give your morning a tasty start with Healthy Carrot Cake Pancakes, a delicious breakfast meal featuring carrots, bananas, maple syrup, and even rolled oats!

Prep: 10Cook: 10Total: 20 minutes
Yield 14 pancakes 1x
Print Pin it Rate

Ingredients

Pancakes

  • 2 heaping cups rolled oats (certified gluten free if necessary)
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp dried ginger
  • 1.5 cups shredded carrots
  • 1/2 cup raisins

Cream Cheese Frosting

  • 1/2 block cream cheese, softened
  • 3 tbsp almond milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Instructions

  1. In a high speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in banana, egg, almond milk, maple syrup, vanilla, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Blend until well combined but not over blending, stopping to scrape down sides as needed.
  4. Stir in shredded carrots and raisins.
  5. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  6. Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
  7. Flip over once bubbles have formed and bottom is golden brown.
  8. Repeat until all pancakes are made.
  9. Make cream cheese frosting by whisking together cream cheese, almond milk, maple syrup, and vanilla.
  10. Add on top of pancakes while still warm.
Author: ErinCategory: breakfast, gluten-free, dairy-free,Method: stovetopCuisine: americanDiet: Gluten Free
stack of carrot cake pancakes

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Meg says

    Posted on 7/28 at 7:43 pm

    Delicious and pretty quick to mix up. The cream cheese frosting compliments them so well! I actually processed the shredded carrots in the blender a bit for smaller pieces. Also I turned mine into muffins for less hands-on time. It made about 15 muffins/cupcakes. I baked them at 350 for about 18-20 minutes. Even the kids loved them. Thanks for another wonderful recipe, Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/29 at 3:35 pm

      Hi Meg, so glad you liked them and made them your own! Thanks for sharing!!

      Reply
  2. Caitlin says

    Posted on 6/5 at 4:23 am

    These look great but what could I use instead of banana?

    Reply
    • Erin says

      Posted on 6/6 at 5:53 pm

      Hi Caitlin, you can try applesauce! Let me know how they come out!

      Reply
  3. Faith says

    Posted on 7/20 at 10:26 am

    Absolutely obsessed with these. Had leftovers and they reheated great

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:43 pm

      Hi Faith, so happy you love them so much!

      Reply
  4. Jennifer says

    Posted on 7/16 at 11:00 am

    These are delicious!! I replaced the raisins with shredded coconut, which totally works! The frosting is perfect too. Thank you so much for this!!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/16 at 11:02 pm

      Hi Jennifer, I am so happy you loved them and made them your own!!

      Reply
  5. kendra says

    Posted on 6/14 at 9:07 am

    This recipe is a match made in heaven and so easy to throw together for a quick meal breakfast, lunch, or dinner!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/14 at 4:06 pm

      Hi Kendra, so glad you love them!!

      Reply
  6. Connie Kendall says

    Posted on 5/15 at 9:03 pm

    Hi hello how are you I am good thanks for asking what is your favorite vegetable?

    I really like carrrots but only the baby kind because I don’t like killing the adult

    carrrots because they still have to make the baby carrrots.

    Anyways I hope your liver stays clean!

    Peace out!

    Reply
  7. Chelsea says

    Posted on 5/2 at 12:11 pm

    Can you replace rolled oats with steel cut? This looks so good!!

    Reply
    • Erin says

      Posted on 5/2 at 8:45 pm

      Hi Chelsea, yes that should be fine! Let me know how they come out!!

      Reply
  8. Bailey says

    Posted on 4/25 at 3:41 pm

    I’ve been so excited to try these! I followed the recipe exactly, however, the batter was very thick and I only yielded 6 pancakes. Could it be that I accidentally added too much oats or didn’t blend enough? Is there a video on this recipe? Thanks!

    Reply
    • Erin says

      Posted on 4/27 at 2:54 pm

      Hi Bailey, next time add more liquid if your batter is too thick! Could be that you had too much oats, but more almond milk will do the trick. Hope that helps and no video yet but maybe in the future!

      Reply
  9. Katie S says

    Posted on 4/13 at 11:42 am

    These are AMAZING!!!! Perfect consistency and a huge hit at our house! Will definitely be making these again!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/13 at 12:39 pm

      Hi Katie, so glad you enjoyed the pancakes!

      Reply
  10. Courtney says

    Posted on 4/8 at 9:23 pm

    These are delicious!!!! Seriously so yummy

    ★★★★★

    Reply
    • Erin says

      Posted on 4/9 at 8:02 am

      Hi Courtney, so glad you enjoyed the pancakes!

      Reply
  11. mary says

    Posted on 4/8 at 10:38 am

    Will you go back to including nutrition info? Thank you!

    Reply
    • Erin says

      Posted on 4/8 at 3:48 pm

      Hi Mary, yes it is at the bottom of the recipe card. Serving size is 1 pancake and serves 14. Try refreshing your page and hope it pops up!

      Reply
  12. Erica says

    Posted on 3/27 at 10:19 pm

    We made these this morning and they were so good! They were quick and easy to throw together and great carrot cake flavor! Definitely making again soon!!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/28 at 8:03 am

      Hi Erica, so glad you loved them!! Thanks for sharing!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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