Vegan Carrot Cake Pancakes | Healthier Steps

Vegan Carrot Cake Pancakes

Name: Vegan Carrot Cake Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup all purpose gluten-free flour; 1 tablespoon ground flax seeds; 2 teaspoons baking powder; 1/2 teaspoon cinnamon (or coriander and a pinch of cardamom); 1/4 teaspoon ginger powder; 1/4 teaspoon salt; 1 cup non-dairy milk; 1/4 cup maple syrup; 1/2 cup carrots finely grated; 1/4 cup crushed pineapples; 1/2 teaspoon vanilla; 1/2 cup coconut cream; 3 tablespoons maple syrup; 1/4 teaspoon vanilla; Handful walnuts chopped

Serves 635 mins prep45 mins cook

These Gluten-Free Vegan Carrot Cake Pancakes loaded with carrots make breakfast fun. Such a delightful way to start the day!

0 servings

What you need

tsp ground cinnamon

cup carrot

tsp ground ginger

cup gluten free all purpose flour

cup almond milk

tsp baking powder

cup coconut cream

tsp salt

cup maple syrup

cup pineapple chunks

walnut pieces

tbsp flax seed

tsp vanilla extract

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Instructions

In a large bowl, combine flour, flax seeds, baking powder, ginger, cinnamon, and salt.

Combine almond milk, maple syrup and vanilla in a smaller bowl.

Thoroughly mix wet ingredients into dry ingredients, then stir in carrots and pineapple.

Heat oiled cast iron skillet or griddle over medium heat, add 1/4 cup batter and spread with a spatula.

Cook for 4 minutes, then flip pancake using a spatula and cook for another 3 minutes. Repeat until batter is all gone.

In a small bowl, mix coconut cream, maple syrup, vanilla, and pineapple.

To serve, place 2 pancakes on a plate, top with pineapple coconut sauce and sprinkle with walnuts.

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