Vegan Carrot Cake Pancakes
These Vegan Carrot Cake Pancakes combine the sweet and spicy flavours of carrot cake with the fluffiest of American pancakes.
Servings: 6 pancakes
Calories: 294.05kcal
Ingredients
- 125 g plain flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon milled flaxseed mixed with 2.5 tablespoons water (flax egg)
- 175 ml plant milk e.g. almond, soy, or oat
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large carrot grated
- 75 g pecans or walnut, chopped
- 50 g raisins
- 2 tablespoon vegetable oil for cooking
For the toppings
- 3 tablespoon icing sugar
- 2 tablespoon vegan cream cheese
- 1 tablespoon plant milk
- 25 g pecans chopped
Instructions
- Prepare the flax egg by mixing flaxseed with water and let sit for 5 minutes.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix plant milk, maple syrup, vanilla extract, and the flax egg.
- Fold in grated carrots, nuts, and raisins.
- Combine wet and dry ingredients, stirring until just mixed.
- Heat the oil a non-stick pan over a medium-heat.
- Once the pan is hot, spoon the pancake batter into the pan - I use 1 ice cream scoop of batter per pancake.
- Cook until bubbles form on top of the batter (roughly 2 - 3 minutes).
- Flip the pancake over and cook for another 2 - 3 minutes until golden brown.
- Remove the pancake from the pan and repeat until you've used all of the batter.
- Keep the cooked pancakes warm in the oven placed on a low heat.
Nutrition
Calories: 294.05kcal | Carbohydrates: 37.35g | Protein: 5.5g | Fat: 14.91g | Saturated Fat: 1.72g | Polyunsaturated Fat: 4.42g | Monounsaturated Fat: 7.04g | Sodium: 356.25mg | Potassium: 271.42mg | Fiber: 4.06g | Sugar: 10.31g | Vitamin A: 2139.4IU | Vitamin C: 3.64mg | Calcium: 200.22mg | Iron: 2.2mg