Carrot Cake Pancakes

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Carrot Cake Pancakes

Suitable for vegans
Category Dessert
Makes 10
Preparation 5 minutes
Cooking 5 minutes

Rating: Rated 5 / 5 (1 ratings)

Carrot Cake for breakfast...yes please! This recipe is 100% Vegan & Wheat/Gluten-free using real grated Carrot for a divine texture along with Nutmeg & Cinnamon for that classic Carrot Cake flavour! Topped off with Coconut Yogurt, desiccated Coconut & Oats, it makes the perfect go-to breakfast/healthy snack, as it is super quick & easy too!

Ingredients

  • 1 Cup of Plain White Flour ( I used gluten-free)
  • 1 Tablespoon of caster Sugar (you can use Coconut Sugar)
  • 1/2 Teaspoon of Nutmeg
  • 1 Cup of Dairy-free Milk (I used Unsweetened Almond)
  • Pinch of Salt
  • 1 cup of Grated Carrots
  • 1/2 Teaspoon of Cinnamon
  • 2 Tablespoons of Baking powder
  • 2 Tablespoons of Olive Oil

Method

Stage 1

Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.

Stage 2

In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.

Stage 3

In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.

Stage 4

With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.

Stage 5

Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy!

Photos

Carrot Cake Pancakes

Comments

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Recipe author

Added by: Holly jade
Added on: 21st August 2016

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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