"Get festive with these Carrot Cake Pancakes 🥕🥕Thick and fluffy pancakes filled with grated carrots, walnuts, and cinnamon. 🥞Topped with a whipped vanilla cream cheese and drizzled with maple syrup. 🍯Your weekend never looked more like breakfast heaven. Check out how to make these on my story !
Can you believe Easter is just around the corner? I feel like it just snuck up this year. Unfortunately, like most families we won’t be traveling home this year. But plan on FaceTiming instead. What are your plans this weekend?"
Carrot Cake Pancakes
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- Recipe Card
Prep time 15mins
Cook time 15mins
Recipe Card
ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups dairy-free milk
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1/4 cup apple sauce
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup grated carrot
- 1/4 teaspoon walnuts
- 2 tablespoons vegan butter or cooking spray
Method
Step 1
Make the vegan buttermilk mixture. Combine and mix the dairy-free milk and apple cider vinegar together in a bowl and set aside.
Step 2
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and whisk together.Add the apple sauce and vanilla with the buttermilk mixture and whisk.
Step 3
Add this mixture with your dry ingredients.Whisk until a batter is formed. Fold in the grated carrots and walnuts and mix once more.
Step 4
Heat a large pan on medium heat. Once hot, lightly butter or spray with oil. Scoop 1/ 4 cup of pancake batter on the pan.Cook the pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
Step 5
Top with shredded carrots, walnuts, and syrup and serve immediately.