Running on Real Food · by Deryn Macey★ 5.0 (7)
Vegan Carrot Cake Pancakes
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 28%
CARBS 60G72% OF CAL
8G FIBER0G ADDED0G INTRINSIC25G OTHER27G TOTAL SUGAR
FAT 4G11% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with chickpea flour, carrots, and warm spices like cinnamon and ginger. A satisfying, protein-packed breakfast that tastes like carrot cake.
mainamericanbaked good🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 cup chickpea flour (60 g)
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1-2 tbsp maple syrup or coconut sugar
- 1/2 cup finely grated carrot (40 g)
- 1/4 cup + 2 tbsp water (see notes)
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 28%
CARBS 60G72% OF CAL
8G FIBER0G ADDED0G INTRINSIC25G OTHER27G TOTAL SUGAR
FAT 4G11% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 74mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 717mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.