Carrot cake in the form of fluffy vegan pancakes! Grated carrot, mixed spice, coconut and a dairy-free cream cheese drizzle.
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 into vegan carrot cake pancakes 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 (⅓ cup) walnuts, chopped
- 4 tbsp desiccated coconut
- 75g (½ cup) raisins
- 180g (1 ½ cups) plain flour
- 2 tbsp arrowroot powder or cornstarch
- 2 tsp baking powder
- 1 tsp cinnamon powder
- ½ 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 ¼ 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!