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Vegan Carrot Cake Pancakes


  • Author: Eat Drink Shrink
  • Total Time: 20 minutes

Ingredients

Scale
  • 1 Cup flour 
  • 2 tbsp organic sugar
  • 1 Tablespoon Baking powder
  • ½ Teaspoon Salt
  • 1 Cup Almond milk
  • 3/4 cup shredded carrots 
  • Pinch of nutmeg 
  • Pinch of clove
  • 1/2 tsp cinnamon 
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup toasted pecans (optional)

Instructions

  1. Combine together flour, sugar, nutmeg, clove, cinnamon, baking powder, and salt in a mixing bowl.
  2. Combine the almond milk, lemon juice, extract, whisk to combine, and pour into dry.
  3. Fold in the shredded carrots. 
  4. Combine until just incorporated.
  5. Allow to rest for 5 minutes.
  6. Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat.
  7. When the top begins to bubble, flip the pancake and cook until golden.
  8. Serve warm with maple syrup, coconut whip and toasted pecans
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Cuisine: Breakfast

Nutrition

  • Serving Size: 2
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