Vegan Carrot Cake Pancakes with Lime Cream
Ingredients
Cashew Cream
-
1
cup
raw cashews, soaked for at least 4 hours
-
scant ½
cup
water
-
1 ½
tablespoons
lime juice
-
½
teaspoon
vanilla extract
-
1
tablespoon
maple syrup
Pancakes
-
2
tablespoons
ground chia seeds
-
¼
cup + 2
tablespoons water
-
¾
cup
non-dairy milk
-
1 ½
teaspoons
apple cider vinegar
-
¾
cup
whole spelt flour
-
½
cup
white spelt flour
-
2
teaspoons
orange zest
-
1
tablespoon
baking powder
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
fine sea salt
-
2
tablespoons
maple syrup, plus more for serving
-
1
tablespoon
melted coconut oil, plus more for cooking
-
2
cups
finely grated, loosely packed carrots
-
¼
cup
toasted walnuts, chopped
Instructions
- Make the cashew cream by blending soaked cashews, water, lime juice, vanilla extract, and maple syrup until smooth. Refrigerate until ready to serve.
- Mix ground chia seeds with water and let it sit for 5 minutes until it gels.
- Combine apple cider vinegar with non-dairy milk and let it curdle for a few minutes.
- In a large bowl, whisk together the whole spelt flour, white spelt flour, orange zest, baking powder, cinnamon, nutmeg, and salt.
- Make a well in the flour mixture and add maple syrup, melted coconut oil, chia gel, and curdled milk. Stir until just combined and gently fold in grated carrots.
- Heat a large pan over medium-low and add coconut oil. Pour in ¼ cup portions of batter and cook until bubbles form and edges brown. Flip and cook until done.
- Keep cooked pancakes warm while repeating with remaining batter.
- Serve hot with cashew cream, maple syrup, and chopped walnuts.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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