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Carrot Cake Buckwheat Pancakes

Gluten free & vegan pancakes with a sneaky vegetable! This pancakes will remind you of eating carrot cake. Vegan cream cheese topping is optional.
Recipe type: Breakfast
Serves: 18
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins


  • 1 carrot
  • 500 ml coconut milk
  • 1 1/2 cup buckwheat flour
  • 1 tbs blackstrap molasses
  • 2 tbs ground flaxseed
  • 2 tbs mesquite powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp bicarb soda


  • Chop the carrot and add to the blender with the coconut milk, blend until smooth.
  • Add remaining ingredients and blend until the batter is smooth.
  • Heat a non-stick frying pan (I used cast-iron) over a low-med heat.
  • Pour about 2tbs of batter for each pancake into the frying pan, leaving room to flip.
  • Flip after 2-3 minutes, or when the top starts to dry.
  • Cook for a further 2-3 minutes, remove from pan, and repeat until all the batter is used up.
  • Serve immediately.