Carrot Cake Pancakes
Have your cake and eat it for BREAKFAST with these easy carrot cake pancakes! This vegan pancake recipe is a real treat and perfect for Easter brunch!
Servings 8 pancakes
Calories 532kcal
Ingredients
- 1 tbsp Ground Flaxseed
- 1 cup/ 215 ml Non-dairy milk I like hazelnut
- 2 tbsp Date Sugar sub light brown sugar, or omit completely
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1 tsp Baking Powder
- 1/2 cup/ 65 grams Wholewheat flour sub plain flour
- 1/4 cup/ 30 grams Porridge Oats
- pinch Salt
- 1 cup/ 90 grams Finely Grated Carrot I used a medium carrot
- 1/4 cup/ 25 grams Walnuts optional
To serve:
- Coconut Yoghurt
- Maple Syrup
Instructions
- Prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water in a large mixing bowl. Set aside to thicken whilst you peel and finely grate the carrot.
- Once the flax egg has thickened, whisk in the dairy-free milk and date sugar. Add the spices, flour, baking powder, and salt. Whisk until few lumps remain.
- Add the oats, grated carrot and chopped walnuts, if using. whisk to Combine.
- Add 1 tsp oil to a frying pan over medium-low heat. Once the pan is hot, add about 2 tbsp of batter to the frying pan and spread into a circle measuring roughly 4 inches/ 10 cm in diameter.
- Once you see bubbles appear on top of the pancake, flip it. They will take 1-2 minutes on each side - watch them carefully!
- Repeat with the rest of the batter. Enjoy hot with coconut yoghurt and maple syrup!
Notes
- Leftover pancakes can be stored in the fridge for 1-2 days to enjoy later. You can reheat them on the stovetop, microwave, or even in the toaster!
- You can also store these carrot cake pancakes in the freezer for up to 1 month. They’re the perfect thing to meal prep on a Sunday to enjoy throughout the week.