I believe this is the earliest Easter I can remember and if you’re scrambling a bit like I am, I’ve got you covered with loads of delectable Easter recipes here. Before we venture into the weekend I wanted to share one more simple, festive carrot cake-flavored recipe that’s ideal for your brunch table.

I imagined up these carrot cake crepes a few years back and come back to them all the time because they’re SO airy and truly taste like a slice of carrot cake. These pancakes were a consequence of me discovering carrots in my fridge and oatmeal in the larder — and admittedly inspired by my infatuation with all things carrot cake. In case you missed it, I have carrot cake-inspired recipes here!

Everything You Need To Create Carrot Cake Recipes

These nutritious carrot cake crepes are prepared with extremely basic ingredients that keep them gluten free, dairy free and filled with both fruits & veggies—making them ideal for toddlers! Here are the ingredients you need:

• Unsweetened Applesauce: applesauce keeps these crepes extremely moist and flavorful, and adds a dash of natural sweetness from fruit.

• Eggs: these will help your carrot cake crepes remain together beautifully. I haven’t tested with a flax egg but let me know if you give it a try!

• Unsweetened Almond Milk: for additional moisture. Please observe that you can use any milk you want in this recipe!

• Maple Syrup: to impart a natural flavor. Feel free to use coconut sugar or honey as well.

• Rolled Oats: old fashioned rolled oats make the crepes pleasant and substantial! Feel free to use gluten free rolled oats, but do not use steel cut oats.

• Baking Powder: to make the crepes extremely frothy.

• Spices: I used cinnamon & nutmeg in this recipe for a comforting carrot cake flavaaaa.

• Salt: just a sprinkle to blend the flavors together.

• Mix-Ins: you’ll stir in shredded carrots (because they’re carrot cake crepes, of course), and then I like to add minced walnuts or pecans for texture & omega-3s, and raisins. Nuts and raisins are completely optional but extra delectable!

Simple Ingredient Substitutions

I adore that these carrot cake crepes are filled with fridge and pantry mainstays, but if you’re out of anything here’s what I can suggest for swaps:

• Out of applesauce? Feel free to sub in a pureed mature banana.

• Swap your sweetener. Instead of maple syrup, you can also use coconut sugar or honey.

• Choose your milk. I like to keep these pancakes dairy free by using unsweetened almond milk, but feel free to use any milk you’d like.

• Go nut free. The walnuts and/or pecans lend a delectable texture, but you can easily omit them!

Read Also: Step-by-Step Guide to Making Crazy Puffs

How To Create Carrot Cake Pancakes In The Vitamix

The greatest part about this carrot cake pancakes is how simple they are to prepare right in your blender! Be sure to check out my top tips & techniques for making pancakes, too.

• Blend The Foundation. Place all of your ingredients besides the mix-ins into a blender and blend until creamy, about 1 minute.

• Add The Mix-Ins. Stir in your grated carrots, hazelnuts and raisins.

• Cook One Half. Add olive oil, coconut oil or vegan butter to a griddle or wide Teflon pan and position over medium heat. Add carrot cake pancake batter 1/3 cup at a time and use a utensil to spread it out a bit into circles. Cook for about 2-4 minutes or until golden brown and minuscule bubbles appear around the edges.

• Flip Those Infants & Repeat. Flip crepes and cook until golden brown on underside. If you find that crepes are browning too rapidly, then you need to decrease the heat. I routinely start on medium heat, then reduce to medium low later so that my crepes don’t brown. If at any point your griddle begins glowing, it indicates your pan is too heated. Wipe skillet clean and repeat with more oil and remaining batter.

• Serve & Enjoy! Serve crepes with almond butter, cottage cheese or yogurt and a drizzle of maple syrup!

Make Advance & Keep Pancakes Heated

You can also make these gluten free carrot cake crepes ahead of time and keep them heated in the oven. Simply position oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.

How To Preserve Pancakes

If you want to make your carrot cake pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe receptacles and preserve for up to 3 months. Once ready to reheat, simply add crepes to a plate and microwave for 30-60 seconds or until heated.