Description
Learn how to make the FLUFFIEST vegan carrot cake pancakes. This breakfast is perfect for spring and is ready to eat in about 30 minutes!
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour*
- 4 teaspoons baking powder
- 3 tablespoons vegan cane sugar
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon salt
- 1 cup finely shredded carrots
- 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
- 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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
