Carrot-Cake-Pancakes

Vegan Carrot Cake Pancakes

All recipesAmericanBakeryBreakfastBrunchFoodNewRecipesVegan
Experience the delight of dessert for breakfast with these Vegan Carrot Cake Pancakes. Each pancake is infused with the essential flavors of a classic carrot cake, including fresh grated carrot, aromatic cinnamon, and crunchy walnuts. Topped with a vegan cream cheese glaze, these pancakes offer a comforting and satisfying way to start your day. They're perfect for a cozy weekend brunch or when you want to add a special twist to your breakfast routine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bakery, Breakfast, Brunch
Cuisine American
Servings 4
Calories 395 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/4 cups almond milk or any other plant-based milk
  • 1 tsp apple cider vinegar
  • 1/4 cup apple sauce unsweetened
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • Vegan butter or oil for cooking

For the Vegan Cream Cheese Glaze:

  • 1/2 cup vegan cream cheese softened
  • 1/4 cup powdered sugar
  • 1-2 tbsp almond milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Prepare Pancake Batter: In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together the almond milk and apple cider vinegar, and let sit for a minute to curdle. Then add the apple sauce, melted coconut oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts.
  • Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
  • Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for about 3-4 minutes until the edges look set and bubbles form on the top, then flip and cook for another 2-3 minutes until golden brown and cooked through.
  • Make the Vegan Cream Cheese Glaze: In a small bowl, whisk together the vegan cream cheese, powdered sugar, almond milk, and vanilla extract until smooth. Adjust the consistency by adding more almond milk if needed.
  • Serve: Serve the pancakes warm, drizzled with the vegan cream cheese glaze.

Notes

  • Carrot Texture: For finer texture in your pancakes, grate the carrots on the finer holes of your grater.
  • Spice Variations: Feel free to add a pinch of ground cloves or allspice to enhance the spice profile.
  • Nut Options: Substitute walnuts with pecans or almonds if preferred, or omit nuts for a nut-free version.
These Vegan Carrot Cake Pancakes are not only a treat to your taste buds but also a colorful and healthful addition to your vegan breakfast options. Enjoy the warm, spiced, and comforting flavors in every bite!
Keyword breakfast, pancakes

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