Vegan Carrot Cake Pancakes

Carrot cake pancakes for Easter? GROUND BREAKING! Ground breaking or not, this is the perfect weekend to make these bright and flavorful CARROT CAKE PANCAKES! Gluten free, vegan, and fulllll of carrot cake flavors, topped with a creamy vegan cream cheese icing and fresh chunks of pineapple - you basically feel like you’re on a tropical vacation!

Course Breakfast

Cuisine American

Keyword carrot cake, dairy free, dessert for breakfast, gluten free, gluten free pancakes, healthy cheesecake, plant based, vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 159kcal

Author Jackie Akerberg

Equipment

skillet

Ingredients

Pancake Ingredients

1 flax egg 1 tbsp ground flax seed + 3 tbsp warm water. Mix and let sit for 10 minutes
1 cup soy milk
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 pecans finely chopped
1 tsp cinnamon
½ tsp salt
1 tbsp baking powder
1¼ cup gluten free 1:1 flour

Cream Cheese Icing Ingredients

2 tbsp dairy free cream cheese
1 tbsp plain dairy free Greek yogurt
2 tsp maple syrup
pinch salt
¼ tsp vanilla

Instructions

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.

Nutrition