5. Vegan Carrot Cake Pancakes


For the Cashew Cream Cheese Maple Topping:
1 cup raw cashews, soaked in water 4-8 hours 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
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
3/4 cup unflavored soy or almond milk
1/4 cup maple syrup
2 tbsp. coconut oil, melted
1 tsp. vanilla extract
2 cups finely shredded carrots (about 6-8 carrots)
1/4 cup raisins
1/4 cup chopped walnuts
cooking oil for the skillet or griddle

Check out the cooking instructions here.

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