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Carrot-Coconut Pancakes


3 Tablespoons of ground flaxseed

2 Cups of water

2 Cups of oat milk or dairy-free milk of choice

1 Cup of unsweetened applesauce

2 Tablespoons of maple syrup

2 Cups of shredded carrots

1 Cup of organic (preferrably) rice flour

1 1/2 Cups of buckwheat flour

4 Tablespoons of coconut flour

1/4 Cup of grated coconut

1 Tablespoon of pumpkin pie spice*

1 Tablespoon of baking powder

1/2 teaspoon of salt


In a large bowl, make your flax egg. Add 1/2 Cup of water to the ground flaxseed and let sit for 5 minutes. Reserve the rest of the water on the side.

Add remaining water, oat milk, applesauce, maple syrup  and carrots. Stir to incorporate all ingredients.

In a smaller bowl, add rice flour through salt and stir.

Add dry ingredients to wet and stir until all ingredients are well-mixed.

Spray a frying pan or griddle with a light coating of coconut oil, avocado or olive oil spray. Use about 1/4 Cup of batter for each pancake. Cook on med-high heat and flip after 3-4 minutes and cook for another 2-3 minutes until batter is set.

Serve with fresh, fruit, maple syrup or maple cream.

This recipe will yield about 20 or so pancakes. Freezing extra is encouraged.

* sub 2 teaspoon of cinnamon, 1/2 Teaspoon of ground nutmeg and 1/2 teaspoon of ground ginger

vegan pancakes, carrot pancakes, buckwheat pancakes, flax egg breakfast recipes, chef ellen recipes

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