Vegan Carrot Cream Pancakes
- Yield: 6 1x
Ingredients
Scale
- Carrot Pancake
- 1 cup spelt flour or GF flour
- 4 dates (soaked & pitted)
- 1 teaspoons baking powder
- 2 tablespoons whole flaxseed
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup non-dairy milk
- 1 cup shredded carrots
- 1/4 cup pineapple chunks (optional)
- 1/4 cup shredded coconut(optional)
- 1/4 cup chopped walnuts (optional)
- Cream Filling
- 1 cup cashews (soaked)
- 1 cup pineapple chunks (optional)
- 1 cup date water
- 8–10 dates (soaked)
Instructions
- Carrot Pancakes Instructions
- In a high speed blender add spelt flour, dates, baking powder, flax seed, coconut oil, vanilla, cinnamon, nutmeg, and non-dairy milk.
- Blend until smooth. Add shredded carrots, pineapple chunks, shredded coconut, and walnuts, gently fold with a spoon.
- Preheat non-stick skillet to medium heat and use a 1/2 measuring cup to scoop batter onto skillet.
- Cook for 2 min on each side or until golden brown.
Cream Filling Instructions
- Add cashews, pineapple, dates, and date water in high speed blender. Blend until smooth and creamy.
- Layer with pancakes with cream filling and/or drizzle maple syrup on top. Enjoy!
Notes
Using the blender to mix the batter will make this recipe a lot easier. I’ve also used my Blentec & Nutribullet and they both work great.
The pineapple, coconut, and walnuts are optional in this recipe but really make the pancake amazingly delicious. So if you have these ingredients in your kitchen give it a try.
Nutrition
- Serving Size: 2
- Calories: 1731
- Sugar: 180g
- Sodium: 191mg
- Fat: 61g
- Saturated Fat: 20g
- Unsaturated Fat: 38g
- Carbohydrates: 295g
- Fiber: 35g
- Protein: 35g
Find it online: https://livesimplynatural.com/vegan-carrot-cream-cake-pancakes/