Delicious Vegan Carrot Cake Pancakes
Ingredients
The Carrot Cake Pancakes
- 1 cup white flour
- 2 tsp baking powder
- 1 ¾ tsp fresh ceylon cinnamon
- ⅓ tsp dry ground ginger
- ½ tsp cardamom
- ¼ tsp nutmeg
- 2 tbsp coconut sugar
- pinch salt
- 1 ¾ tsp pure vanilla extract
- 1 cup plant milk
- 2 tbsp vegan butter or vegetable oil liquid form
- ⅔ cup finely shredded carrot
- handful of raisins
- 3 tbsp finely chopped walnuts optional in the batter, or just top with walnuts if you don't want crunch in your pancake
Cream Cheese Frosting
- 150 g vegan cream cheese room temperature
- 5 tbsp vegan whipping cream
- 3 tbsp powdered sugar adjust to your taste
- 2 tbsp fresh lemon juice adjust to your taste
Instructions
- First mix the dry ingredients together in a bowl and set aside.
- Mix all the wet ingredients together in a separate bowl. Once combined add the dry ingredients to the wet.
- Let the batter rest when heating up a pan on the stove on medium heat. Add some butter or oil to the pan. Pour approximately 1/3 cup batter in the skillet and flip when the pancake has become golden brown and bubbles have started to pop. Cook until both sides are golden brown. I usually cook two pancakes at the same time so it goes quicker.
- While the pancakes are cooking make the cheesecake topping. First whip the cream with an electric mixer, then add everything else and mix again. Depending how much lemon flavour you like, start with one tbsp and add more to your taste.
- Top the pancakes with the cream cheese frosting, toasted coconut flakes, shredded carrot, crushed walnuts and maple syrup if you want a really decadent treat. Makes about 10 pancakes. Enjoy!