Sunday Brunch or Easter Treat!

Vegan Carrot Cake Pancakes

Adaptations by Sally Cross, Life, Health & Menopause Coach, Master Herbalist.

Originally by Shane Martin.

Pack more plants into your diet for optimal health!

Prep Time: 10 mins. Cook Time: 15 mins. Total Time: 25minutes Yield: 6-7 pancakes

Vegan Carrot Cake Pancakes are easy to make and deliciously spiced. Made with whole wheat flour, carrots, and walnuts, these pancakes are the perfect weekend or Easter brunch. Enjoy with warm maple syrup or honey, vegan cream cheese frosting and chopped walnuts.

Ingredients for Pancakes:

• ¾ cup unsweetened almond milk

• 1 tablespoon (tbsp) apple cider vinegar

• ½ teaspoon (tsp) vanilla

• 1 cup of wholewheat pastry flour

• 1 tbsp baking powder

• 2 tps organic cane sugar, or coconut sugar (optional)

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ cup finely shredded carrots

• ¼ cup chopped walnuts (optional)

• ¼ cup raisins (optional)

Cashew Cream Cheese Frosting (Optional)

• ½ cup raw cashews

• ¼ cup shredded coconut

• ¼ cup unsweetened almond milk or plant-based milk of choice

• 2 tbsp pure maple syrup or honey

• 2 tsp. lemon juice

To Make The Pancakes Preheat a non-stick pan or griddle over medium heat.

• Whisk together the milk, apple cider vinegar and vanilla. Set aside.

• In a large bowl whisk together the flour, baking powder, sweetener, nutmeg and cinnamon. Pour the wet ingredients into the dry mixture and stir until everything is well combined, but don’t over mix. A few lumps are ok and the batter might be slightly thick. Let the batter rest for at least 5 minutes to set up.

• Add the grated carrots, walnuts, and raisins then stir to combine.
  

• Spoon ¼ cup of batter onto the skillet and cook for about 1 minute until small bubbles form and the edges look a little dry. Flip with a spatula and cook for another 30 seconds or so. Set the pancakes aside as they cook and repeat with the remaining batter. (If making the cream cheese frosting proceed to the next step.)

• Cashew Cream Cheese Frosting:

• Place the cashews , coconut, milk, maple syrup and lemon juice in a blender and process until smooth and creamy.

• Serve the carrot cake pancakes with cashew cream cheese frosting, shredded carrots, chopped walnuts, and warm maple syrup.

Notes..

Don’t over mix the pancake batter or the pancakes will be too dense.

Use alternative flours to make these pancakes gluten-free, buckwheat flour or rice, quinoa, sweet potato, tiger nut and/or chestnut flour. I like to combine 2 or 3 alternative flours so that there isn’t over domination by one particular flour.

Be sure and let your skillet completely heat up.

Leave out the walnuts if you want to lower the fat.

Allow the batter to rest for at least 5 minutes before making the carrot cake pancakes. This will help to lighten up and give you fluffy pancakes.