Vegan Carrot Cake Pancakes
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)

Vegan Carrot Cake Pancakes

NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 7%
CARBS 17G59% OF CAL
2G FIBER10G OTHER4G TOTAL SUGAR
FAT 3G25% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy pancakes spiced with cinnamon, ginger, and nutmeg, studded with shredded carrots and topped with a maple cream cheese drizzle. A cozy vegan breakfast treat.

mainamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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)
  • 1 tablespoon maple syrup (15mL)
  • 2 tablespoons vegan cream cheese (30g, softened and room temperature)
  • 2 teaspoons non dairy milk (10mL)
PREP
15M
SODIUM
45MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.