Vegan Carrot Cake Pancakes

These carrot cake pancakes are fluffy, warmly spiced, and topped with an irresistible maple cream cheese drizzle. A cozy vegan breakfast!

Course 30 Minute Meals, Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 46

1 cup soy milk 240mL or any vegan milk
2 teaspoons lemon juice or vinegar 10mL
1 cup all-purpose flour 120g or gluten free flour mix such as Bob's Red Mill Baking Flour 1:1
1 tablespoon baking powder 14.4g
1/2 teaspoon ground cinnamon 1.3g
1/4 teaspoon ground ginger 0.5g
1/4 teaspoon ground nutmeg 0.5g
1/2 teaspoon sea salt 2.8g
1 tablespoon granulated sugar (12.5g) any kind, or maple syrup or agave
1 teaspoon vanilla extract or vanilla paste, 5mL
1 tablespoon vegan butter or oil 14g + extra for the griddle/pan
1 cup grated carrot 110g, ensure they are grated, not shredded

CARROT CAKE PANCAKES
Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
In a large bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt. The sifting really helps to make the pancakes fluffy.
Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. Fold in the grated carrots, again until just combined into the entire batter. It's okay (and normal) to have some lumps.
Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
Heat a griddle pan or a cast iron skillet over medium heat and brush with oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple cream cheese on top and your favorite toppings.
Enjoy!

Whisk all of these ingredients together until combined. Serve with pancakes. You can store in a separate container in the fridge too. If you want it thinner, add more non-dairy milk per ½ teaspoon, or if you want it thicker add more vegan cream cheese.

Refrigerator: Store carrot cake pancakes in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze these pancakes by stacking them in a zipped bag or a Tupperware container with a sheet of wax or parchment paper in between each pancake to prevent sticking.
To reheat: Warm the pancakes in your toaster oven, toaster, or oven until heated through, about 3 minutes on 450℉.