Vegan Carrot Cake Pancakes
Ingredients
Maple Cream Cheese Drizzle
-
1
tablespoon
maple syrup
-
2
tablespoons
vegan cream cheese
-
2
teaspoons
unsweetened almond milk
Carrot Cake Pancakes
-
1 ¼
cups
gluten free baking flour
-
1
serving
vegan egg substitute
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
tablespoon
coconut sugar
-
1 ¼
cups
almond milk
-
2
teaspoons
lemon juice or apple cider vinegar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
2
teaspoons
coconut oil
-
1
cup
grated carrot
Instructions
- Prepare the maple cream cheese drizzle by whisking together maple syrup, vegan cream cheese, and almond milk until smooth.
- Mix almond milk with lemon juice or apple cider vinegar and set aside to create vegan buttermilk.
- In a large bowl, combine gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the egg replacer, coconut sugar, and the vegan buttermilk mixture to the dry ingredients and whisk until smooth.
- Fold in the grated carrots and adjust the batter consistency with almond milk if necessary.
- Heat a griddle or skillet over medium heat and brush with coconut oil.
- Pour about ¼ cup of batter for each pancake and cook until bubbles form on top, then flip and cook until done.
- Serve pancakes hot with the maple cream cheese drizzle and any additional toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
46
Total fat
3g
Total carbohydrates
6g
Total protein
1g
Sodium
349mg
Cholesterol
0mg
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