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Easter weekend calls for something extra special, and these Vegan Carrot Cake Pancakes with Cream Cheese Icing fit the bill perfectly! Bursting with carrot cake flavors, these gluten-free and vegan pancakes are a bright and flavorful addition to your brunch table.
Cooked to perfection on a cast iron skillet, the pancakes turn golden and bubbly on top, making them simply irresistible. Each bite is a delightful blend of sweetness and warmth, just like your favorite carrot cake.
To take these pancakes to the next level, we’ve whipped up a luscious vegan cream cheese icing using vegan cream cheese, plain vegan Greek yogurt, maple syrup, a pinch of salt, and a dash of vanilla. Drizzled over the pancakes, this velvety icing adds a decadent touch to the dish.
Serving these pancakes hot, with the cream cheese icing oozing down the sides and toppings of fresh pineapple, chopped pecans, and shredded carrot, is a feast for the eyes and the taste buds.
Whether you’re celebrating Easter, hosting a brunch with friends, or simply treating yourself to a delightful breakfast, these Vegan Carrot Cake Pancakes with Cream Cheese Icing will make any occasion extra special.
So, get ready to dive into this tropical brunch delight!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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