Growing up, my mom always made carrot cake this time of year, so I thought it would be a fun idea to put a little spin on them and make carrot cake pancakes.
Let’s set the mood: It’s Sunday morning, windows are open, the birds are chirping, music is bumpin’ from the Samsung Family Hub Refrigerator, and we are cooking up some fluffy carrot cake pancakes. Sounds pretty dreamy, doesn’t it? Now only if you could smell these yummy pancakes!
This recipe combines all the flavors of carrot cake with the texture and style of fluffy buttermilk pancakes. In our opinion, it is the perfect combination. We topped our carrot cake pancakes with a sweet cream cheese drizzle, maple syrup, carrot shreds, and walnut pieces, bringing together this breakfast perfectly.
It’s also a great idea to make extra pancakes to enjoy throughout the week. We always make a double batch and then store the excess in our refrigerator for the short them, and then in the freezer for the longer term!
Shoutout to Samsung for our rad refrigerator! We have one of their smart refrigerators which features their Family Hub with the capability of helping us create shopping lists, keep track of our items with their expiration dates, give us a digital view of our refrigerator at all times (which is especially helpful when we are out) and the ability to store our produce and food optimally. We have a whole blog post where we talk about the best ways to store produce here. If you want to get a full tour of our vegan fridge AND learn more about the unique features of this refrigerator, check out our previous fridge tour post and also check Samsung out here.
We are big fans of pancakes and have a whole bunch of different recipes for them on our blog if you want to check them out:
Prepare a flax egg. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Set aside for 10-15 minutes to thicken.
In a bowl, mix together all of the wet ingredients along with the prepared flax egg until uniform. Add all of the dry ingredients and combine everything just until a uniform batter forms. Do not over-stir as this creates tough pancakes. Set aside for 10 minutes.
In the meantime, prepare the cream cheese topping. To a small bowl, add in the vegan cream cheese, powdered sugar and 1 tablespoon almond milk. Whisk everything together until smooth and adjust sweetness to taste. Add an additional tablespoon of almond milk if needed to thin to your liking. Set aside.
Lightly grease the non-stick pan or griddle over medium heat. Once heated, add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry and bubbles appear on the surface, about 2 minutes, and then cook for a few minutes more.
Serve warm with a dallop or drizzle of the cream cheese topping plus additional shredded carrots, crushed walnuts, raisins and maple syrup. Enjoy!
To make this recipe gluten-free, we suggest using the Bob’s Red Mill 1:1 Baking Flour. We have used it in a similar recipe with success and it is what we would suggest for this recipe as well.
If you are using large raisins, we suggest halving them.
Disclaimer: This post is sponsored by Samsung Home Appliances but all opinions remain our own. The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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