A very short post today because I wanted to share my Easter Sunday breakfast! If you follow my blog then you’ll know I have a pancake obsession. I also have a carrot cake obsession, among many other food-related obsessions. But I’d never combined the two until now and oh my goodness… These are incredible.
They are, however, much more filling than my plain pancakes, so I would give myself a smaller serving next time – I recommend about 3. But of course, have as many as you like. These make 12 so could serve 2-4 people. Hope you enjoy and happy Easter!
Carrot Cake Pancakes
- 1 medium carrot, grated
- 30g (1/3 cup) walnuts, chopped
- 4 tbsp desiccated coconut
- 75g (1/2 cup) raisins
- 180g (1 1/2 cups) plain flour
- 2 tbsp arrowroot powder or cornstarch
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp mixed spice powder (or pumpkin pie spice mix)
- 6 tbsp maple syrup or agave nectar
- 2 tsp apple cider vinegar
- 240ml (1 cup) unsweetened dairy-free milk
- 4 tbsp vegetable oil (I used melted coconut oil)
Vegan Cream Cheese Frosting
- 100g vegan cream cheese
- 2 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- Add the grated carrot and walnut to a non-stick frying pan and gently cook for a couple of minutes to toast the walnuts and remove some excess moisture from the carrots.
- Once the walnuts are slightly toasted, remove from the heat and stir in the coconut and raisins.
- In a large bowl, mix in the flour, starch, baking powder and spices. Whisk in the syrup, vinegar, milk and oil until you have a smooth mixture that slowly drops off the spoon.
- Stir in three-quarters of the carrot, walnut, coconut and raisin mixture, reserving the rest for serving later. If it's very thick and stodgy, add a drop more milk until you have a smooth, slightly runnier consistency.
- Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
- Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- To make the cream cheese frosting, simply whisk the cream cheese in a bowl with the syrup and vanilla until smooth.
- To serve, stack 3-6 pancakes on a plate, dollop a generous amount of cream cheese frosting and top with the remaining carrot mixture. Enjoy!