Walnut Carrot Cake Pancakes

Total Time:
35 Mins
5 Servings / 10 Pancakes
Skill Level:

These nutty, lightly sweet pancakes have the flavour of carrot cake. Top with maple syrup for a sweeter pancake.


  • 1 cup oat flour

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 3/4 cup unsweetened walnut or other plant-based milk

  • 1/2 cup vanilla Greek yogurt

  • 1 teaspoon softened coconut oil

  • 1 teaspoon vanilla extract

  • 3/4 cup chopped California walnuts

  • 3/4 cup grated carrots (about 3 medium, peeled carrots)

  • Cooking spray

  • Optional toppings: Chopped walnuts, grated carrots and maple syrup


  1. Stir together flour, baking powder, cinnamon and salt in a medium bowl.

  2. Stir together milk, yogurt, coconut oil and extract in a large bowl until well mixed. Add dry ingredients and mix well, then lightly stir in walnuts and carrots.

  3. Heat a large skillet over medium-low heat and coat with cooking spray. Spoon about 1/4 cup batter into skillet for each pancake. Cook for 2 minutes or until the surface is starting to bubble; carefully flip and cook for a minute on the other side or until pancakes are cooked through.

  4. Serve immediately with any desired toppings. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.

By: California Walnuts

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