Description
Vegan carrot cake pancakes are easy, healthy, and gluten-free friendly! Just like classic carrot cake, the batter is filled with shredded carrots, walnuts, raisins, and cinnamon. They’re super soft, fluffy, and moist. Serve these carrot pancakes with dairy-free cream cheese icing, and it’s like eating dessert for breakfast! This spring breakfast idea is great for weekends, Easter, Mother’s Day, and more.
Ingredients
Scale
Carrot Cake Pancakes
- 1 and ½ cups lite coconut milk (from a can)
- 1 tbsp lemon juice
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour (gluten-free all-purpose flour, if needed)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp ground ginger (optional)
- ¼ tsp ground nutmeg (optional)
- ⅛ tsp ground cloves (optional)
- ¾ cup finely shredded carrots (~2 large carrots)
- ¼ cup finely chopped walnuts
- ¼ cup chopped raisins
Cream Cheese Icing
- ½ cup powdered sugar, sifted
- ¼ cup vegan cream cheese, softened
- 1–2 tbsp lite coconut milk (from a can)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prep: Prepare the flax egg by combining 1 tbsp ground flaxseed and 3 tbsp water in a bowl. Peel and shred 2 large carrots, then measure 3/4 cup.
- Batter: In a large bowl, add coconut milk and lemon juice. Let stand for 5 minutes. It will begin to curdle. Add the flax egg, coconut sugar, and vanilla extract. Whisk together. Add flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves to the bowl. Mix together just until the flour is incorporated. Add shredded carrots, chopped walnuts, and chopped raisins. Mix together once more.
- Cook: Warm a large skillet over medium heat. Lightly grease it with oil or nonstick spray. Using a 1/3 measuring cup, scoop the batter onto the hot skillet and form round pancakes. Cook for 2-3 minutes, or until bubbles begin to form on the surface, then flip to cook the other side. Repeat until all of the batter is used.
- Icing: Prepare the icing by combining powdered sugar, vegan cream cheese, coconut milk, vanilla extract, and salt in a bowl. Whisk together until smooth. Add more or less coconut milk until you reach your desired consistency.
- Serve: Serve carrot cake pancakes with the cream cheese icing. If desired, top with additional walnuts, raisins, or maple syrup. Enjoy!
Notes
- How to store leftovers: If you have leftover pancakes, you can easily store them for later. Keep the carrot cake pancakes inside a tightly-sealed container in the refrigerator. Enjoy within 2-3 days. To reheat, warm the pancakes inside a microwave, oven, or toaster oven. Serve with your choice of toppings as usual.
- Walnuts: You can also use finely chopped pecans, cashews, or almonds.
- Raisins: You can also use dried cranberries.
Nutrition
- Serving Size: 1 pancake
- Calories: 154
- Sugar: 5g
- Fat: 4g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
