Make your Easter morning sunny and sweet with these fluffy and whole wheat Vegan Carrot Cake Pancakes.
They are also made without any oil and they are naturally sweetened. And they obviously have the great nutritional punch of carrots in them. It's practically like eating sunshine on a plate. And who knows, by the end of breakfast, you might have developed a halo around your head. 🙂
I like cooking the carrots before I add them to the batter, which intensifies their sweetness and also removes that raw, grassy flavor that carrots can impart to foods. It's an extra step but well worth it.
What I also love about these pancakes is their color. How gorgeous is that orange-gold hue? It also makes these pancakes really fun for kids. Jay, his mouth stuffed, couldn't stop saying, Mom, these are delicious!
Try them yourself, and if you do, be sure to come back and let me know how they were.
Happy Easter!
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Vegan Carrot Cake Pancakes
Vegan Carrot Cake Pancakes
Ingredients
- 2 medium carrots (, cut into ¼-inch rounds, should measure approximately 1 ½ cups)
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup applesauce
- ¼ cup maple syrup
- ½ to ¾ cup nondairy milk (like oat milk, soy milk, almond milk or any other)
- 1 teaspoon pure vanilla extract
Instructions
- Place the carrots in a saucepan with 1 cup water and bring to a boil. Cover and cook them around 10 minutes or until tender enough that a knife pierced into the center of a round goes through without resistance.
- Place the carrots in a blender along with the water they were boiled in, the applesauce, and the maple syrup and vanilla extract. Blend until smooth.
- Place the flour in a bowl along with the baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to mix.
- Add the blended carrot mixture and, slowly, add the nondairy milk, enough to make a pourable pancake batter. You may not need all of the milk, so add a little at a time. If the batter still seems too thick, add more.
- Heat a cast iron or nonstick griddle. If using a nonstick griddle, you can skip oil altogether, otherwise coat the bottom with cooking spray. Pour the batter on the griddle in half-cup measures and cook each pancake until golden brown on each side.
- Serve hot with maple syrup on the side.
Christine
Simply Excellent!!!
Joann PUCCINI
Dear vaishali..u had a recipe about wild mushrooms and oven ready lasagna..wow it was so easy thank u...love your site...Jp
Vaishali
Thanks, Joann!
Cami
Could almond flour or gf baking flour be substituted?
Vaishali
A gluten-free all purpose blend would be fine!
Vaishali
Hi Manasi, use an equal amount of mashed banana instead of applesauce!
Manasi
Hi!!! Loved the recipe!!! Any substitute for applesauce??