These carrot cake pancakes are easy to make, super delicious and relatively healthy too! They are vegans and have a great super-small lunch or even a dessert!
What you will need to make these cake pancakes with vegan carrots
Pancake ingredients
- 1 cup of flour
- 1 tablespoon of baking powder
- 4 tablespoons of sugar
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of Jamaica
- ¼ teaspoon
- pinched salt
- 1 cup of milk without dairy products
- 1 tablespoon of coconut oil
- ½ teaspoon of vanilla
- ½ cup of grated carrot
- 2 tablespoons of pacans
Coconut
- ½ cup of coconut cream
- 1 tablespoon of maple syrup
- ½ teaspoon of vanilla
How to make pancakes
Pancake Directions
Start by grilling ½ cup of carrot and cutting the pacans into small pieces.
In a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, jamaica chili, ginger and salt. Incorporate the dry ingredients to what they are well combined.
To dry ingredients, add the milk, oil and vanilla. Combine everything well.
Fold the grated carrots and the stuck pacans and mix them in the rest of the dough.
Grease a pan and switch on the heat to medium.
Add about ¼ cup of dough to the pan for each pancake. Cook each pancake for a few minutes, then return and cook for another minute.
Do this with all pancakes. I made six pancakes with this recipe.
Coconut cream garnish
To create the coconut trim, add the coconut cream, maple and vanilla in a bowl and whip them together.
Add the coconut cream to the pancakes and garnish more pacan.
Appreciate!
If you like desserts flavored with carrot cake, you might also like these carrot cake cupcakes or carrot oven oven.
Carrot cake pancakes
These carrot cake pancakes are really delicious, have a taste for carrot cake and are a great way to add vegetables to your delicious breakfast!
Equipment
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stove
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Mixing bowl
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Mix the spoon
Ingredients
Pancake ingredients
- 1 cup flour
- 1 tablespoon chemical
- 4 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon spicy
- ¼ teaspoon ginger
- pinched salt
- 1 cup milk without dairy
- 1 tablespoon coconut oil
- ½ teaspoon vanilla
- ½ cup grated carrot
- 2 tablespoon pacan
Coconut
- ½ cup coconut cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
Instructions
Pancake Directions
-
Start by grilling ½ cup of carrot and cutting the pacans into small pieces.
-
In a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, jamaica chili, ginger and salt. Incorporate the dry ingredients to what they are well combined.
-
To dry ingredients, add the milk, oil and vanilla. Combine everything well.
-
Fold the grated carrots and the stuck pacans and mix them in the rest of the dough.
-
Grease a pan and switch on the heat to medium.
-
Add about ¼ cup of dough to the pan for each pancake. Cook each pancake for a few minutes, then return and cook for another minute.
-
Do this with all pancakes. I made six pancakes with this recipe.
Coconut cream garnish
-
To create the coconut trim, add the coconut cream, maple and vanilla in a bowl and whip them together.
-
Add the coconut cream to the pancakes and garnish more pacan.
-
Appreciate!
Nutrition
Calories: 244kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated fats: 9gPolyunsaturated fat: 2gMonounsaturated fat: 2gSodium: 241MGPotassium: 253MGFiber: 4gSugar: 12gVitamin A: 1942IUVitamin C: 4MGCalcium: 195MGIron: 2MG
