Vegan Carrot Cake Pancakes
User Reviews
5
Vegan Carrot Cake Pancakes
Description
Vegan Carrot Cake Pancakes blend grated carrots and chopped walnuts roasted with cinnamon, ginger, clove, and nutmeg into a thickened pancake batter enriched with vanilla extract, maple syrup, almond milk, and lemon juice. The roasting step enhances the spices and softens the carrot-walnut mixture, which lends texture and flavor throughout the pancakes. Cooking them on a griddle with a drizzle of oil gives a golden exterior, while keeping the interiors moist and tender.
The topping of vegan yogurt combined with coconut cream, coconut oil, raw sugar, vanilla, lemon juice, and cider vinegar creates a tangy, creamy frosting that echoes the classic cream cheese icing often found on carrot cakes. This frosting complements the naturally sweet, spiced pancakes with a smooth, slightly tart finish.
These pancakes work well served warm, ideal for weekend breakfasts or brunches when you want a plant-based option that tastes like dessert. The ingredients provide a balanced sweetness without heaviness, and the texture from the walnuts and carrots adds interest in every bite.
According to the notes, nutritional values are based on one serving. The batter should remain thick enough to support the carrot mixture. This recipe involves an extra step to roast the carrot and walnut mix to deepen flavors before adding to the batter, and the frosting ingredients require blending until combined.
Ingredients
- 1 carrot or 1 loaded cup shredded/grated carrots, chopped, loaded cup
- 1/4 cup walnut raw
- 1/2 tsp neutral cooking oil generic cooking oil
- 1 Tbsp raw sugar or any finely ground sweetener, ground
- 1/4 tsp cinnamon each as powder
- 1/4 tsp ginger
- 1/4 tsp clove
- nutmeg a pinch
Pancake Batter
- 1 1/4 cup pancake mix
- 1/4 tsp cinnamon ginger powder, each
- clove powder, generous pinch
- nutmeg powder, generous pinch
- 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 raw sugar or other sweetener of choice, ground
- 1/2 tsp vanilla extract
- 1 tsp lemon juice or more
- 1/2 tsp cider vinegar
Instructions
- 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).
- 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.
- 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.
- Add the carrot walnut mixture and mix to combine.
- 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.
- Cook 4-6 minutes each side.
- 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.
- Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
- Sprinkle the roasted carrot walnut mixture on top and serve.
- Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.
Notes
- Roasting the carrot and walnut mixture with spices before adding to the batter enhances the flavor and softens the texture.
- Use a thicker batter consistency to hold the grated carrot mixture well.
- The vegan yogurt coconut cream frosting provides a tangy contrast, similar to traditional cream cheese icing.
- Nutrition information applies to one pancake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 651kcal | 33% |
| Carbohydrates | 80g | 27% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 9.8g | 49% |
| Sodium | 322mg | 13% |
| Potassium | 558mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 10895IU | 218% |
| Vitamin C | 10mg | 11% |
| Calcium | 326mg | 33% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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