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The Best Vegan Carrot Cake Pancakes Recipe

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3.9 from 27 reviews

These Vegan Carrot Cake Pancakes are a delightful, dairy-free breakfast treat that combines the warm flavors of carrot cake with fluffy, tender pancakes. Made with organic ingredients and no eggs or dairy, they’re perfect for a wholesome morning meal. The pancakes are enriched with grated carrots, a special Dessert Lover Blend, and flaxseed eggs, while almond milk and apple cider vinegar create a vegan ‘buttermilk’ for extra tenderness. Top with coconut whipped cream, nuts, raisins, and maple syrup for a comforting and flavorful experience.

Ingredients

PANCAKES:

  • 1 cup grated carrots, organic (pat and squeeze dry)
  • 2 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon My Dessert Lover Blend (blend of warm spices)
  • ¼ teaspoon sea salt
  • 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons warm water)
  • 1 ½ cups almond milk (or preferred plant-based milk)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons organic vegetable oil
  • Vegan butter, for cooking

OPTIONAL TOPPINGS:

  • Pure maple syrup, for drizzle
  • Coconut whipped cream
  • Grated carrots
  • Toasted nuts (pecans, walnuts, etc.)
  • Dried raisins

Instructions

  1. Make the vegan ‘buttermilk’: Combine almond milk and apple cider vinegar in a small bowl, stir well, and let sit for 5 minutes until slightly thickened and activated.
  2. Prepare the flax ‘eggs’: Mix flaxseed meal with warm water in a small bowl, stir until combined, and let rest for 5 minutes until it forms a paste-like consistency.
  3. Mix the pancake batter: In a large bowl, whisk together flour, baking powder, Dessert Lover Blend, and salt. Create a well in the center and add the almond milk mixture, grated carrots, flax eggs, maple syrup, vanilla extract, and vegetable oil. Stir gently with a spatula until just combined, avoiding over-mixing. If batter is too thick, add plant milk by tablespoon increments until smooth but thick.
  4. Cook the pancakes: Heat a skillet over medium-high heat and melt 1 tablespoon of vegan butter. Pour ½ cup of batter onto the skillet, cooking for 1-2 minutes until bubbles appear on the surface. Flip gently and cook the other side for another 1-2 minutes. Press lightly on the pancake to ensure the center cooks through. Remove once golden brown on both sides. Repeat with remaining batter, no need to add more butter.
  5. Serve and garnish: Stack the cooked pancakes, then top with optional coconut whipped cream, freshly grated carrots, toasted nuts, raisins, and a drizzle of pure maple syrup as desired. Enjoy warm.

Notes

  • My Dessert Lover Blend is a warm spice mix typically consisting of cinnamon, nutmeg, and allspice. You can purchase it or make your own by blending these spices.
  • Use high-quality organic vegetable oil like sunflower or canola oil for best results.
  • Pat and squeeze grated carrots dry to prevent excess moisture in the batter.
  • Do not over-mix the batter to keep pancakes light and fluffy.
  • Adjust the consistency of the batter with extra almond milk if too thick.

Find it online: https://deliciousyum.com/the-best-vegan-carrot-cake-pancakes-recipe/