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.