Vegan Carrot Cake Pancakes
These Gluten-Free Vegan Carrot Cake Pancakes loaded with carrots make breakfast fun. Such a delightful way to start the day!
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Servings: 6 servings
Calories: 239kcal
Ingredients
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
Topping
- 1/2 cup coconut cream
- 3 tablespoons maple syrup
- 1/4 teaspoon vanilla
- 1/4 cup crushed pineapples
- Handful walnuts chopped
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.
Nutrition
Calories: 239kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 269mg | Potassium: 244mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1947IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 2mg