I told you earlier this month that carrot cake was my current flavour obsession, and I’m a firm believer that you can turn absolutely anything into a pancake – so I decided to give carrot cake pancakes a whirl. You might scroll down and think that this recipe isn’t worth the effort as it does take more prep than the average pancake does, but I promise this recipe is worth it. This carrot cake pancakes recipe is a strong contender for my favourite pancake recipe to date. And that’s saying a lot because I have a lot of pancake recipes.
NUTRITIONAL INFORMATION
Per pancake, this recipe contains 107 calories, 2g of fibre and 2.7g of protein. Each pancake contains just under 10% of the recommended daily amount of calcium and a quarter of your daily vitamin A. obviously, the average person is going to eat more than one pancake and as they contain fresh carrots, healthy fats from the walnuts and the non-dairy milk is fortified, the vitamin content will go up for the average serving.
VEGAN CARROT CAKE PANCAKES RECIPE
The perfect pancake mix for all occasions – sweet like cake batter, but with healthy fats and some fresh vegetables? Okay, the carrot in carrot cake is hardly one of your 5 a day but it’s still something…
Serve for breakfast with non-dairy yoghurt and fruit or go all out and serve with cream or ice cream for dessert.
This recipe is gluten free, dairy free and vegan. It does contain soy and nuts, but the soy could be swapped for an alternative milk replacement.
Vegan Carrot Cake Pancakes Recipe
The perfect pancake mix for all occasions – sweet like cake batter, but with healthy fats and some fresh vegetables?
Course Breakfast
Cuisine American
Keyword Carrot Cake Pancakes Recipe, Vegan Carrot Vske Pancakes Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 10 Pancakes
Calories 108 kcal
Ingredients
- 1 cup + 2 tbsp GF oat flour
- 1 ½ tbsp baking powder
- ½ tsp cinnamon
- pinch ground ginger
- ⅓ cup grated carrot approx. 1 carrot
- 3 tbsp seedless raisins
- 3 tbsp finely chopped pecans or walnuts
- 1 tbsp sunflower oil
- 1 cup vanilla soy milk
- ¼ cup sugar
Instructions
- Preheat a non-stick frying pan over medium heat. Lightly oil pan if necessary,
- Mix together flour, baking powder, cinnamon and ginger. Stir in the grated carrot, raisins, and nuts. Add the oil, soy milk and sugar to the dry ingredients and mix well. Be careful to mix the flour in well, it will be harder to see the lumps with the nuts and raisins in the batter.
- Spoon 2-3 tbsp of the batter into your preheated pan. Cook the first side for about 3 minutes – until the edges appear dry and cooked and some bubbles have formed. Flip and cook for another 1-2 minutes. Store the cooked pancakes in a single layer on the racks in your warm oven – this will keep them warm but not soggy.
- Continue cooking the pancakes until batter is finished. Makes 8-10 pancakes.
