These vegan carrot cake pancakes are tender, slightly sweet and filled with juicy raisins and crunchy walnuts. Creamy raw cashews are blended with maple syrup for a rich, vegan cream cheese topping.
Course:
Breakfast
Cuisine:
American
Servings: 4
Author: Alissa
For the Cashew Cream Cheese Maple Topping
-
1
cup
raw cashews
soaked in water 4-8 hours (overnight works great for this recipe) and drained
-
2
tbsp.
maple syrup
-
2
tbsp.
lemon juice
-
2-4
tbsp.
unflavored soy or almond milk
-
a pinch of salt
For the Carrot Cake Pancakes
-
1
cup
whole wheat pastry flour
could sub all purpose
-
2
tsp.
baking powder
-
1
tsp.
ground cinnamon
-
½
tsp.
ground nutmeg
-
½
tsp.
ground ginger
-
½
tsp.
salt
-
¾
cup
unflavored soy or almond milk
-
¼
cup
maple syrup
-
2
tbsp.
coconut oil
melted
-
1
tsp.
vanilla extract
-
2
cups
finely shredded carrots
about 6-8 carrots
-
¼
cup
raisins
-
¼
cup
chopped walnuts
-
cooking oil for the skillet or griddle
Make the Cashew Cream Cheese Maple Topping
-
Place all ingredients in food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Thin to desired consistency with milk.
Make the Carrot Cake Pancakes
-
Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in medium mixing bowl. In a separate bowl, whisk together milk, maple syrup, coconut oil and vanilla extract. Add to dry mixture and stir just until blended. Fold in carrots, raisins and walnuts.
-
Coat a medium skillet or griddle with oil and place over medium heat. Drop ¼ cup of batter (no more) into skillet. Flatten out gently with spatula. You can pull the sides in gently as it cooks if it becomes misshapen. Cook about 5 minutes, or until bubbles form in center. Flip and cook another 2 minutes on opposite side.
-
Repeat with remaining batter, adding oil to skillet as needed.
-
Serve with maple cashew cream cheese topping.
This recipe makes a very generous batch of cashew cream cheese maple topping. Leftovers can be frozen in an airtight container.
I don't recommend using any more than ¼ cup of batter per cake, as these are particularly delicate and can be tough to flip if they're too large. Make sure your cake is ready before flipping. Gently pick up an edge with the spatula. If it feels like it's not ready, give it another minute.