Vegan Carrot Cake Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrot cake pancakes with roasted carrots, walnuts, and warm spices, layered with vegan yogurt frosting. A creative breakfast that tastes like carrot cake but in pancake form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 loaded cup chopped carrots (or 1 loaded cup shredded/grated carrots)
- 1/4 cup raw walnuts
- 1/2 tsp oil
- 1 Tbsp ground raw sugar (or any finely ground sweetener)
- 1/4 tsp each of cinnamon, ginger and clove powder
- a pinch of nutmeg
- 1 1/4 cup pancake mix
- 1/4 tsp each of cinnamon (ginger powder)
- a generous pinch of clove and nutmeg powder
- 1/2 tsp vanilla extract
- 2 Tbsp maple syrup
- 1/3 cup almond milk
- 1/3 cup water
- 1 tsp lemon juice
- 1/4 cup non dairy yogurt (I used So Delicious Vanilla coconut milk yogurt or vegan cream cheese)
- 1/3 cup coconut cream (the thick cream that settles on the top of the can after refrigerating for a few hours or cashew cream)
- 1 Tbsp coconut oil (softened)
- 1/4 cup ground raw sugar (or other sweetener of choice)
- 1 tsp or more lemon juice
- 1/2 tsp cider vinegar
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1284mg
- Total sugar
- 89g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 143mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.