These carrot cake pancakes are easy to make, super yummy, and relatively healthy too! They are vegan and make for an awesome breakfast or even dessert!
What you'll need to make these vegan carrot cake pancakes
Pancake Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 4 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- dash of salt
- 1 cup dairy free milk
- 1 tablespoon coconut oil
- ½ teaspoon vanilla
- ½ cup grated carrot
- 2 tablespoon pecans
Coconut Topping
- ½ cup coconut cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
How to make the pancakes
Pancake Directions
Start by grating ½ cup of carrot and chopping the pecans into smaller pieces.
To a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, and salt. Whisk up the dry ingredients to that they are well combined.
To the dry ingredients, add the milk, oil, and vanilla. Combine everything well.
Fold in the grated carrots and chopped pecans and mix them into the rest of the batter.
Grease a pan and turn on the heat to medium.
Add about ¼ cup of batter to the pan for each pancake. Cook each pancake for a few minutes, then flip and cook for another minute.
Do this with all of the pancakes. I made six pancakes with this recipe.
Coconut Cream Topping
To create the coconut topping, add the coconut cream, maple, and vanilla to a bowl and whisk them together.
Add the coconut cream to the pancakes and top with more pecans.
Enjoy!
If you like carrot cake flavored desserts, you might also like these carrot cake cupcakes or carrot cake baked oats.
Carrot Cake Pancakes
Equipment
- pan
- mixing bowl
- mixing spoon
Ingredients
Pancake Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 4 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- dash of salt
- 1 cup dairy free milk
- 1 tablespoon coconut oil
- ½ teaspoon vanilla
- ½ cup grated carrot
- 2 tablespoon pecans
Coconut Topping
- ½ cup coconut cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
Instructions
Pancake Directions
- Start by grating ½ cup of carrot and chopping the pecans into smaller pieces.
- To a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, and salt. Whisk up the dry ingredients to that they are well combined.
- To the dry ingredients, add the milk, oil, and vanilla. Combine everything well.
- Fold in the grated carrots and chopped pecans and mix them into the rest of the batter.
- Grease a pan and turn on the heat to medium.
- Add about ¼ cup of batter to the pan for each pancake. Cook each pancake for a few minutes, then flip and cook for another minute.
- Do this with all of the pancakes. I made six pancakes with this recipe.
Coconut Cream Topping
- To create the coconut topping, add the coconut cream, maple, and vanilla to a bowl and whisk them together.
- Add the coconut cream to the pancakes and top with more pecans.
- Enjoy!
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