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4.25
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Vegan Carrot Cake Pancakes
A delicious and sweet veggie packed breakfast even the kids will love!
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
Course:
Breakfast and Brunch
Cuisine:
American
Diet:
Vegan
Servings:
6
Calories:
202
kcal
Author:
Jenn Sebestyen
Ingredients
Vegan Carrot Cake Pancakes
1 ½
cups
white whole wheat flour
all purpose flour will also work
2
teaspoons
baking powder
2
teaspoons
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
ground ginger
¾
cup
unsweetened canned coconut milk
¾
cup
coconut water
¼
cup
+ 2 tablespoons pure maple syrup
plus more for drizzling on top, if desired
1
teaspoon
pure vanilla extract
1
cup
finely shredded carrots
chopped walnuts
optional, for garnish
raisins
optional, for garnish
coconut flakes
optional, for garnish
Sweet Cashew Cream Cheese, makes about ½ cup (optional)
½
cup
raw cashews
soaked for 3 to 4 hours or overnight
¼
cup
coconut water
2
tablespoons
pure maple syrup
1
teaspoon
vanilla
½
teaspoon
lemon juice
Instructions
For the Carrot Cake Pancakes:
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.
In a small bowl or large measuring cup, whisk together the coconut milk, coconut water, maple syrup, and vanilla.
Pour the wet ingredients into the dry and stir to combine.
Stir in the shredded carrots until just combined.
Over medium heat, in a non-stick pan (or using a light spray of oil in a regular pan), pour ¼ cup of the pancake batter into the pan.
Cook for 4 to 5 minutes on the first side until small bubbles appear all over the surface and the pancake can easily be flipped.
Cook another 2 to 3 minutes on the second side. Repeat with remaining batter. You may need to adjust the temperature as you go.
For the Sweet Cashew Cream Cheese (if using):
Place all ingredients in a high speed blender and puree until smooth. Pour into a small bowl and let sit for a few minutes to thicken.
For Serving:
Serve the pancakes garnished with chopped walnuts, shredded coconut, raisins, Sweet Cashew Cream Cheese and/or a drizzle of pure maple syrup.
Notes
~Makes about 12 pancakes using ¼ cup batter per pancake. Nutrition facts calculated figuring two pancakes per person, toppings not included.
Nutrition
Calories:
202
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Sodium:
50
mg
|
Potassium:
178
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
3550
IU
|
Vitamin C:
12.4
mg
|
Calcium:
50
mg
|
Iron:
1.8
mg