Equipment
- pan
Ingredients
Pancake Ingredients
- 1 flax egg, 1 tbsp ground flax seed + 3 tbsp warm water. Mix and let sit for 10 minutes
- 1 cup plant milk of choice
- 1 tbsp apple cider vinegar
- ¼ cup maple syrup
- 1 tbsp vanilla
- 1 cup finely shredded carrots
- ¼ cup crushed or finely chopped pineapple
- 2 tbsp finely chopped pecans
- 1 tsp cinnamon
- ½ tsp salt
- 1 tbps baking powder
- 1¼ cup gluten free 1:1 flour
Cream Cheese Icing Ingredients
- 2 tbsp vegan cream cheese
- 1 tbsp plain vegan greek yogurt
- 2 tsp maple syrup
- pinch of salt
- ¼ tsp vanilla
Method
- Combine all wet ingredients in a bowl. In a separate bowl, whisk together dry ingredients. Gently mix the 2 together with a fork until just combined. Let rest for 5 min.
- Melt a tiny amount of oil in a cast iron skillet over low heat. Pour 1/4 of pancake batter at a time for each cake. Flip once the top side is bubbly and cake is nice and golden. Repeat with rest of batter.
- Meanwhile, combine ingredients for icing.
- Serve cakes hot, drizzled with icing and topped with chopped pecans, fresh pineapple, and shredded carrot.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
4 Responses
Would Almond Flour work in this recipe?
Hi Kari, I have not tried it with almond flour. You would need to change the ratios of dry and wet ingredients.
Just curious about servings. Is one serving equal to one pancake?
Hey Robin, each serving would be 2 pancakes. Happy cooking!