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–+ servings
Stack of square sheet pan Carrot Cake Pancakes with yogurt icing and shredded carrot

Carrot Cake Sheet Pan Pancakes

Carrot sheet pan pancakes offer the delightful taste of fresh carrot cake, making them ideal for breakfast, brunch, or whenever you desire the classic flavors of carrot cake with a nourishing twist!
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME15 minutes
TOTAL TIME25 minutes
Servings 4
Course Breakfast
Cuisine International
Keyword bananas, carrot, cinnamon, easy breakfast, Healthy, High Protein, maple syrup, Meal Prep, plant-based, protein powder, soy milk, soy yogurt

Ingredients

  • 2 small bananas well-ripened - about 150g
  • 1 large carrots shredded
  • 1.5 cups buckwheat flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 cup raisins
  • 1 tbsp monk fruit
  • 0.5 tbsp vanilla extract
  • 1.5 cups soy milk

Carrot Cake Icing

Toppings

  • 1 carrots shredded
  • 8 pecans
  • maple syrup optional

Instructions

  • Preheat the oven to 400 °F.
  • In a large mixing bowl, mash the bananas. Mix in the shredded carrots, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and raisins.
  • Add the vanilla extract and milk, and mix with a spatula until combined.
  • Line a medium size baking tray with baking paper and pour in the pancake mix. We used a 9" x 13" (24cm x 33cm) sheet pan.
  • Bake in the oven for 15 to 17 minutes or until slightly golden. Allow to cool down for 5 minutes before slicing in 8.
  • In the mean time prepare the toppings by combining the protein powder and yogurt.
  • Stack up 2 slices of pancakes, and top with the protein yogurt mix or just yogurt, shredded carrots, pecans, and maple syrup if using.

Video

Nutritional Information - Per Serving
Calories 404kcal | Carbohydrates 61g | Protein 26g | Fat 9g | Sodium 582mg | Fiber 8g | Vitamin A 280IU | Vitamin C 5mg | Calcium 325mg | Iron 3mg