Carrot Cake Pancakes

featuring LEON Ketchup

Prep time 15min

Cook time 5 min

Serves 2


140g plain flour/GF plain flour

2 tablespoons organic sugar

2 tablespoons desiccated coconut

2 teaspoons baking powder

1 pinch sea salt

220ml oat milk (vegan milk of choice)

20g LEON ketchup

2 tablespoons melted coconut oil

1 finely grated carrot

1 teaspoon vanilla extract

Crushed pecans (optional, to serve)

Coconut yogurt (optional, to serve)


  1. Add flour, sugar, baking powder, sea salt and desiccated coconut in a large bowl, whisk to combine.
  2. Pour your milk into a large jug, add your melted coconut oil, LEON ketchup and vanilla and whisk to combine.
  3. Add your wet ingredients into the bowl of dry ingredients, stir.
  4. Mix in your grated carrot and allow the batter rest for 5 minutes while preheating a non-stick pan over a medium heat.
  5. Once the pan is hot, put in a drop of oil and spoon on 65g of batter, flip when bubbles appear, and the edges look slightly dry. Cook for another couple of minutes on the other side.
  6. Serve with crushed pecans, a little maple syrup and your favourite coconut yogurt.

We get a lot of compliments on our breakfast muffins. This LEON ketchup is a big reason why. But it’s not just for muffins. We’ve created a sauce using all natural ingredients including cumin, mango and sundried tomatoes that makes the everyday an adventure in flavour.

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