Breakfast Recipes

Vegan Carrot Cake Pancakes with Yogurt Coconut Cream frosting. Recipe. Gluten-free option

Vegan Carrot Cake Pancakes with roasted carrots and walnuts & loads of spice. Layered with a vegan yogurt coconut cream…

Ready 35 minutes
Serves 2
Prep 15 minutes
Cook 20 minutes

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Vegan Carrot Cake Pancakes with Yogurt Coconut Cream frosting. Recipe. Gluten-free option

For more Easter Ideas, check out yesterday’s Big Easter round up!
For more pancakes see here.

There is also going to be a Black Bean Tofu (soy-free) on the market soon!

Step Pictures: See Recipe below

Lightly roast the carrots and walnuts.

Make pancake batter. Add the carrot mixture to it.

Mix to combine.

Make pancakes. Use a spoon to shape the thick batter.

Serve the pancakes as is with maple syrup and vegan butter.

Or spread some cream cheese frosting or a yogurt cream frosting. garnish with grated carrots and walnuts.

Recipe

Vegan Carrot Cake Pancakes

These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. can be made gluten-free

Serves 2
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

Ingredients

1 loaded cup chopped carrots (or 1 loaded cup shredded/grated carrots)
1/4 cup raw walnuts
1/2 tsp oil
1 Tbsp ground raw sugar (or any finely ground sweetener)
1/4 tsp each of cinnamon, ginger and clove powder
a pinch of nutmeg

Pancake Batter

1 1/4 cup pancake mix
1/4 tsp each of cinnamon (ginger powder)
a generous pinch of clove and nutmeg powder
1/2 tsp vanilla extract
2 Tbsp maple syrup
1/3 cup almond milk
1/3 cup water
1 tsp lemon juice

Vegan Yogurt Coconut Cream Frosting

1/4 cup non dairy yogurt (I used So Delicious Vanilla coconut milk yogurt or vegan cream cheese)
1/3 cup coconut cream (the thick cream that settles on the top of the can after refrigerating for a few hours or cashew cream)
1 Tbsp coconut oil (softened)
1/4 cup ground raw sugar (or other sweetener of choice)
1/2 tsp vanilla extract
1 tsp or more lemon juice
1/2 tsp cider vinegar

Instructions

1
Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces. I used my blendtec. (total 1.25 cups of grated carrots and chopped walnuts).
2
In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
3
In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
4
Add the carrot walnut mixture and mix to combine.
5
Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
6
Cook 4-6 minutes each side.
7
Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar. Spread a Tablespoon or more frosting between each pancake or use this Date caramel between the pancakes to bring out the sweetness.
8
Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
9
Sprinkle the roasted carrot walnut mixture on top and serve.
10
Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.