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Carrot cake pancakes (vegan)

Author: Bianca Zapatka
These vegan carrot cake pancakes with coconut cream are a perfect and healthy breakfast and also great for dessert. Packed with moist carrots, flavorful almonds, and a creamy coconut topping, they will even convince picky eaters. They are also suitable for Easter! :-)
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack, Snacks

Ingredients

Pancakes:

  • 60 g carrots grated
  • 1 ripe banana (* see recipe notes)
  • 125 ml (plant-based) milk f.ex. soy milk
  • 1 tbsp Xylitol (or other sweetener)
  • 60 gr spelt flour (* see recipe notes)
  • 40 gr almonds or hazelnuts ground
  • a bit of cinnamon and vanilla
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • coconut oil for frying

coconut cream:

  • 1 can of coconut milk
  • 1 dash of carob gum (optional)
  • powdered Xylitol (or other sweetener) to taste

more toppings:

  • raspberries
  • pomegranate
  • pistachios chopped

Instructions 

Pancakes:

  • First, finely grate the carrots.
  • Then mash the banana and mix with the plant milk and Xylitol foamy.
  • Combine spelt flour, ground almonds, baking powder, cinnamon, and vanilla separately.
  • Then sieve the flour mixture into the milk mixture, add apple cider vinegar and mix it quickly and briefly to avoid overmixing the dough.
  • Finally, fold in the carrots and then leave the dough to stand for about 10 minutes, so that it swells up a bit.
  • Afterwards, heat coconut oil in a large pan over medium heat.
  • Add about 1-2 tablespoons of the batter for one pancake to the pan and bake for about 2-3 minutes. As soon as bubbles form on the surface, flip the pancakes and bake for another 2-3 minutes.
  • Repeat this process until the dough is used up.

Coconut cream:

  • Leave a can of coconut milk to stand untouched for 24 hours in the fridge to allow the cream to settle on top.
  • Afterwards, carefully open the can and skim the cream.
  • Then just whip up in a high, small mixing bowl with powdered Xylitol (or other sweetener) until creamy and fluffy.
  • Serve and enjoy your "pancake stack" with the coconut cream, fresh raspberries, pomegranate, and pistachio nuts or other toppings of your choice!

Notes

  • If you prefer gluten-free flour, such as buckwheat flour, then you should probably add a little more liquid to the batter. The consistency should be pretty creamy. Not too firm, but not too fluid.
  • Instead of the banana, you can also use applesauce or (flaxseed) eggs.
  • You can also just use soy quark / soy yogurt or vegan cream cheese as a topping.
  • The pancakes also taste very delicious with a bit of maple syrup and caramelized cinnamon apples (or any other fruit).
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!