Carrot Cake Pancakes
by Karissa's Vegan Kitchen
These carrot cake pancakes have everything you love from the traditional dessert!
Servings: 6 pancakes
Calories: 250kcal
Ingredients
Carrot Cake Pancakes
- 1 ¼ cup flour
- 2 tbsp organic sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 ¼ cup unsweetened non-dairy milk
- 3 tbsp oil or melted vegan butter
- 2 tsp pure vanilla extract
- 3/4 cup shredded carrots
- ⅓ cup chopped pecans *
- oil or vegan butter for the pan
Coconut Cream Frosting
- 1 can coconut cream chilled
- 1-2 tbsp vegan milk
- 1 tsp vanilla extract
- 1/4 cup organic powdered sugar
Instructions
Carrot Cake Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and ginger.
- Stir in the milk, oil or butter, and vanilla extract.
- Fold in the carrots and pecans.
- Heat up a little oil or butter in a pan on medium heat.
- Once the pan is hot, scoop about 1/3 cup of the batter into the pan for each pancake. I typically cook 1-2 pancakes at a time to ensure even cooking.
- When the bottom of the pancake becomes golden brown, flip it and cook until that side is also golden brown.
- I like to wipe out the pan and add new butter after each pancake, to get those perfect crispy edges and avoid any burnt-butter taste.
Coconut Cream Frosting
- Because you've chilled the can of coconut cream, you should be able to scoop the coconut cream right out of the can. Avoid the coconut water on the bottom.
- Using either a hand mixer or a stand mixer, beat the coconut cream, milk, and vanilla together.
- Beat in the powdered sugar. Add more milk if you want a thinner frosting, or powdered sugar if you want it sweeter.
- Top the pancakes with the coconut cream frosting, extra pecans, and/or maple syrup.
Notes
*You can use walnuts in place of pecans, or leave out the nuts altogether.
Nutrition facts don't include the optional coconut cream frosting.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Sugar: 6g | Iron: 2mg