Talk about a food that is full of beta carotene and good for those peepers, it’s a carrot cake but in breakfast form. Well, then again, this is a girl who would gladly eat a slice of carrot cake for breakfast so I guess I should be a little more specific, shouldn’t I? This decadent breakfast is for the pancake lovers out there who are looking for new ways to sneak in good-for-you ingredients* without even knowing it.
*Please note that these are lightly sweetened with 1/4 c. brown sugar but if you like your pancakes with less than that because you think your syrup is sweet enough, I suggest using 1-2 Tablespoons or maybe omitting completely.
The above picture is slathered with a vegan cream cheese and powdered sugar drizzle which was way too sweet for my liking. Look, I love sweets just like everybody else but I have line to draw, people. Sometimes it can be too sweet and I prefer these Carrot Cake Pancakes with a light drizzle of maple syrup instead. Still want the recipe? Well, you asked for it (and have been warned).
Vegan Cream Cheese Drizzle:
In a small sauce pan, heat up 4 Tbsp. vegan cream cheese and 1 Tbsp. vegan butter over medium heat until melted. Stir in 1/3 c. non-dairy milk. Whisk in 1/2 c. powdered sugar until thickened. If it’s too runny for your preference, add a tablespoon at a time. If it is too thick add non-dairy milk by the tablespoon until desired consistency is reached. Remove from heat and whisk in 1/2 tsp. vanilla extract. Pour over your pancakes and eat immediately.
It’s the perfect Easter morning breakfast. Those kids are going to need all the energy they can get while they are hunting for those plastic eggs filled with candy and coins, right? Well now they will have the vision of lasers too…
- 1 1/4 c. Cara's All-Purpose Blend (see below)
- 1/4 c. brown sugar (gently packed)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 c. non-dairy milk
- 1/4 c. vegetable oil
- 1 Tbsp. flaxseed meal + 2 Tbsp. water - thickened for 5 minutes
- 1 1/2 c. finely shredded carrots (from approx. 4-5 medium carrots)
- 1/4 c. walnuts
- In a large bowl, whisk together the dry ingredients. Create a hole in the middle and pour all of the wet ingredients and mix until almost combined. Add the carrots and walnuts and stir until fully combined. Allow for the batter to sit for 5 minutes to thicken up.
- Heat up a skillet on medium - medium/high heat. Once it is ready to go, grease with olive oil spray or lightly coat with vegan butter.
- Using approx. 1/4 c. to scoop out the batter, pour onto a fully-heated greased skillet.
- Once it begins to bubble and firm up on the sides enough to lift up with a spatula, it is ready to be flipped. Brown on the other side. Repeat with the remainder of the batter.
- Makes 8-10 pancakes. Serve with maple syrup or favorite pancake coating.
Here is the flour blend I usually use on a daily basis. I think it gives some of the best results in baked goods:
If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with flour substitutions? Check out this: Guide to Gluten-Free Flours.
Happy Baking, friends!