by Buffy Ellen 0 Comments

Note: This recipe comes from Jessica Cox, and originally featured in my interview with her.

For some, pancakes are pancakes. For the amazing nutritionist Jessica Cox, pancakes are a canvas for thousands of flavour combinations and mouth watering textures. The layers of soft warm pancakes against melting nut and seed butters and fresh fruit is just too much for her to resist time and time again.

Jessica also always reminds us that pancakes can be quick. Once you have your basics in place it can take just as much time to make pancakes for one as it would to construct a bowl of muesli with its additional toppings. They do take a little longer to eat than a smoothie on the go of course, yet sitting down to a stack of pancakes and being in touch with the food you are eating is so much more beneficial for your digestive system. 

You will notice there are no added sweeteners in the batter. I find the sweetness of the bananas does the trick fine. You could add a dash of sweetener of course if you felt it necessary.

Carrot cake pancakes #healthy #vegan #carrot #breakfast #recipe #dairyfree #sugarfree #glutenfree #pancakes #begoodorganics

VeganVegetarianDairy FreeGluten FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Serves 1
Preparation time: 5 minutes, Cooking time: 5 mins

Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

2 heaped Dsp* buckwheat flour**
1 heaped Tbsp coconut flour (or sesame/almond flour)
1 Dsp desiccated coconut
1/2 tsp baking powder
1 tsp chia seeds (or ground linseed/psyllium husk)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 mashed ripe banana
2 heaped Dsp finely grated carrot
1/4c plant-based milk
1 tsp coconut oil

Toppings (pick 1 of each)
Dairy free yoghurt/cream OR hulled tahini (my Coconut Cashew Chia Cream is perfect for this)
Seasonal fruit (eg blueberries/sliced pear)
Coconut nectaryacon syrupagave nectar OR marmalade
Desiccated coconut OR pumpkin seeds

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

*Dsp (dessertspoon) = 10ml or 2 teaspoons
** To make your own buckwheat flour, simply blend buckwheat in a food processor until fine.

Carrot cake pancakes #healthy #vegan #carrot #breakfast #recipe #dairyfree #sugarfree #glutenfree #pancakes #begoodorganics

How to
  1. In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot. Make a well in the center and pour in half of the plant-based milk and mix through. Slowly add more of the milk until you have a good pancake batter consistency. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the milk and need more liquid, simply add a little water.
  2. Heat a frying pan to a medium heat and add a teaspoon of coconut oil. Spoon the batter into the frying pan to create three small pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through. 
  3. To serve, stack pancakes with layers of tahini, blueberries and marmalade. Finish with a sprinkle of coconut. 
  • Pancakes are all about the toppings! The perfect combo is something creamy (coconut/cashew cream, yoghurt or a nut/seed butter), some fruit, a sweetener of sort (coconut nectaryacon syrupagave nectar, marmalade or maple syrup), and a sprinkle of something pretty (dried coconutpumpkin seedsgoji berriescacao nibs or cinnamon). I made mine with my Coconut Cashew Chia Cream, blueberries, a drizzle of dark coconut nectar, and desiccated coconut and they were AMAZING. Amazing.
  • Make sure your pan is on medium heat only - I often get a bit enthusiastic (aka hungry) so turn my pan up super high to get those pancakes in my belly as soon as possible. Try to refrain from doing this! The pancakes need a nice medium heat otherwise they'll burn on the outside and not cook properly on the inside...
  • If you don't have baking powder on hand it's not the end of the world, these will still work. You can also swap some of the plant-based milk for soda water to give them a bit of 'air'.
  • Nutmeg can be quite a strong flavour, so if in doubt you can drop that down to 1/4 tsp per serving (I did this and it was delicious).
  • If you've got company, this recipe can be doubled, tripled, or more. You can also make a double batch and save half of them for the next day, they keep very well in a sealed container in the fridge - just heat gently the next morning.

Jess consults in person at her clinic in Brisbane, and also offers phone and Skype consultations - perfect for us non-Brisbanites. If you're need of some top-notch nutritional advice (and a lovely lady that comes with it), I would highly recommend Jess's services - you can contact her here

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

Carrot cake pancakes #healthy #vegan #carrot #breakfast #recipe #dairyfree #sugarfree #glutenfree #pancakes #begoodorganics

Buffy Ellen
Buffy Ellen


Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.

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