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Carrot Cake Pancakes

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These wholesome carrot cake pancakes are made with oats, lots of warming spices, and sweetened with applesauce and a touch of maple syrup. They’re also the perfect vehicle for my healthy vegan cream cheese frosting. Yum!

Ingredients

Scale

Carrot cake pancakes:

  • 1/2 cup shredded carrots (about 1 large carrot)
  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons avocado oil (or other mild-flavor cooking oil of choice)

Cream cheese frosting:

  • 8 ounces plain vegan cream cheese (Kite Hill has my favorite consistency)
  • 4 tablespoons maple syrup
  • 1 teaspoon real vanilla extract
  • 1 teaspoon cinnamon

Instructions

  1. First, grate and peel 1 large carrot, or as needed to produce 1/2 cup shredded. Place between two paper towels, and squeeze as much moisture out as possible. Place in a medium mixing bowl.
  2. Add oat flour, baking powder, salt, and spices, and mix.
  3. In a separate large mixing bowl, beat 2 eggs. Add applesauce, almond milk, maple syrup, vanilla extract, and avocado oil. Mix.
  4. Add dry ingredients into the wet, and stir until just well-incorporated.
  5. Let batter sit for 5-10 minutes. Meanwhile, grease a large skillet and heat over low-medium heat.
  6. Use a 1/3 cup measuring cup to spoon batter onto the skillet. Cook roughly 3 minutes each side, or until the edges are bubbly and the opposite side is a golden brown. Flip and repeat. Transfer to a large plate.
  7. While pancakes are cooling, prepare your cream cheese frosting. Using a handheld or stand mixer, beat vegan cream cheese, maple syrup, vanilla, and cinnamon until light and fluffy. Dress pancakes with the cream cheese frosting, and enjoy!

Find it online: https://www.coachmontanadepasquale.com/gluten-free-carrot-cake-pancakes-with-vegan-cream-cheese-frosting/

Coach Montana DePasquale
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