Vegan Carrot Cake Pancakes
These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts, and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. Can be made gluten-free.
These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts, and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. Can be made gluten-free.
- 1/3 cup water
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 2 tbsp maple syrup
- 1/4 cup raw walnuts
- 1/3 cup almond milk
- a pinch of nutmeg
- 1/2 tsp oil
- a generous pinch of clove and nutmeg powder
- 1 tsp or more lemon juice
- 1/2 tsp cider vinegar
- 1 cup chopped carrots (or 1 loaded cup shredded/grated
- 1 tbsp ground raw sugar (or any finely ground sweetener
- 1/4 tsp each of cinnamon ginger and clove powder
- 1 1/4 cup pancake mix
- 1/4 tsp each of cinnamon (ginger powder)
- 1/4 cup non dairy yogurt (i used so delicious vanilla coc
- 1/3 cup coconut cream (the thick cream that settles on th
- 1 tbsp coconut oil (softened)
- 1/4 cup ground raw sugar (or other sweetener of choice)
- Carbohydrate 55.5133973973624 g
- Cholesterol 15.5166666666667 mg
- Fat 14.663426666671 g
- Fiber 2.56508334771826 g
- Protein 8.93596416667053 g
- Saturated Fat 2.01440000000078 g
- Serving Size 1 1 Serving (143g)
- Sodium 857.140684029285 mg
- Sugar 52.9483140496442 g
- Trans Fat 0.952377666666661 g
- Calories 393 calories
Step-by-step
- Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces.
- In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
- In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
- Add the carrot walnut mixture and mix to combine.
- Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. When the pan is hot, spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
- Cook 4-6 minutes each side.
- Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar.
- Spread a Tablespoon or more frosting between each pancake or use this Date caramel between the pancakes to bring out the sweetness.
- Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
- Sprinkle the roasted carrot walnut mixture on top and serve.
- Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.
My Unexpectedly Delicious Vegan Carrot Cake Pancakes
As a busy working mom, finding time to cook healthy and satisfying meals often feels like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present to-do list. So, when I stumbled upon this recipe for vegan carrot cake pancakes, I was initially skeptical. Carrot cake? For breakfast? But desperation (and a lingering craving for something sweet) led me to give it a try, and I'm so glad I did. These pancakes are not just a delicious and surprisingly healthy way to start the day, they're also incredibly versatile and easy to adapt to my busy schedule.
The beauty of this recipe lies in its simplicity. The ingredients are mostly pantry staples, and the process itself is remarkably straightforward. No complicated techniques or hours of prep work are required. I love that I can whip up a batch of these pancakes on a Sunday morning, and have a quick and nutritious breakfast ready for the entire week. I simply portion them into individual freezer bags and grab one in the morning, reheating it in the microwave or toaster. This is a game changer for those rushed mornings when every second counts.
The flavor profile of these pancakes is exquisite. The subtle sweetness of the carrots combined with the warm spices of cinnamon, ginger, and clove creates a truly delightful taste experience. The vegan yogurt frosting adds a creamy, tangy touch that perfectly complements the moist and tender pancakes. I’ve even experimented with adding different spices, like cardamom or nutmeg, to further enhance the flavor profile. Each experiment has resulted in a wonderfully unique and delicious pancake variation. This recipe is easily adaptable to individual taste preferences and dietary needs.
One thing I particularly appreciate about this recipe is its adaptability. Being vegan, I'm always on the lookout for recipes that cater to my dietary needs without sacrificing taste or convenience. These pancakes fit the bill perfectly. The base recipe is naturally vegan, but I've also discovered that it's incredibly easy to adjust for different dietary restrictions. For example, using gluten-free pancake mix makes it suitable for gluten-free diets. The flexibility allows me to enjoy this delicious breakfast, guilt-free, without worrying about compromising my lifestyle.
Beyond its practicality and adaptability, these vegan carrot cake pancakes have become a surprising source of joy in my otherwise hectic life. They’re a delightful treat that I can share with my family, a moment of quiet satisfaction amidst the chaos of daily life. The act of making them, from grating the carrots to carefully layering the frosting, has become a small, but meaningful ritual, a tiny oasis of calm in a busy world. These aren't just pancakes; they're a testament to the power of simple pleasures and the unexpected joys found in even the most ordinary moments.
I’ve discovered that these pancakes are also a fantastic way to sneak extra vegetables into my children's diets. They’re so delicious that they’ll devour them without even realizing they’re eating carrots. This is a sneaky way to ensure my family gets their daily dose of vitamins and nutrients, disguised as a delectable treat. And the best part? No complaints from picky eaters! It's a win-win for everyone. Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a quick and delicious breakfast, these vegan carrot cake pancakes are sure to become a staple in your kitchen.
Beyond the Breakfast Plate: These pancakes aren't limited to breakfast. I've discovered they also make a delicious dessert, especially when paired with a scoop of vegan ice cream or a dollop of extra frosting. They're also great for brunch parties or potlucks—always a crowd-pleaser!
These pancakes are more than just a recipe; they’re a reminder that healthy eating doesn't have to be complicated or time-consuming. They're a testament to the power of simple ingredients and a little bit of creativity in the kitchen. So, give them a try. You might just be surprised at how much you love them.
