Description
Celebrate the onset of Spring with the FLUFFIEST vegan carrot cake pancakes! Perfect for meal prep, a cozy weekend brunch, or breakfast in bed.
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup non-dairy milk
- 1 cup finely shredded carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 1/4 cup raisins
- 3 tablespoons finely chopped walnuts
- 1 heaping teaspoon ground cinnamon
- Optional: 1/4 teaspoon ground nutmeg
- Optional: 1/8 teaspoon ground cloves
Cream Cheese Topping
- 3 oz. vegan cream cheese
- 2 tablespoons powdered sugar
- 1–2 tablespoons almond milk, as needed
Top with
- Shredded carrots
- Walnuts, crushed
- Raisins
- Maple Syrup
- Cream cheese topping (above)
Instructions
- Make a flax egg. In a small bowl, combine the flaxseed meal and water and mix until uniform. Set aside for 10-15 minutes to thicken.
- Combine the wet ingredients. In a large bowl, whisk together the non-dairy milk, shredded carrots, apple cider vinegar, vanilla extract, and flax egg until uniform.
- Add the remaining ingredients. Next, add the flour, baking powder, sugar, salt, raisins, chopped walnuts, and spices. Combine everything until a uniform batter forms. Do not over-stir as this creates tough pancakes.
- Set aside for 10 minutes to become fluffy.
- Make the cream cheese drizzle. Add the vegan cream cheese, powdered sugar, and 1 tablespoon almond milk to a small bowl. Whisk together until smooth and creamy. Adjust the sweetness and consistency to taste, as needed. Set aside.
- Cook the pancakes for 2 minutes on each side. Lightly grease a non-stick pan or pancake griddle over medium heat. Once warm, add the pancake batter ¼ cup at a time. Flip once the edges dry and bubbles appear on the surface, about 2 minutes. Cook for a couple minutes more. Repeat until all of the pancake batter is used up.
- Serve warm. Top with a dollop or drizzle of the cream cheese topping, plus additional shredded carrots, crushed walnuts, raisins, and maple syrup. Enjoy!
Notes
- Gluten-free: 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.
- Raisins: If you are using large raisins, we suggest halving them.
- Storage: Leftover pancakes will keep for up to 5 days in the refrigerator or several months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
