Carrot Cake Pancakes with Cream Cheese Icing
Ingredients
Carrot Cake Pancakes
- 1 flax egg (1 TBSP ground flax seed + 3 TBSP warm water)
- 1 C plant milk of choice
- 1 TBSP ACV
- 1/4 C maple syrup
- 1 TBSP vanilla
- 1 C finely shredded carrots
- 1/4 C crushed pineapple
- 2 TBSP finely chopped pecans
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 TBSP baking powder
- 1 1/4 C GF all-purpose flour
Cream Cheese Icing
- 2 TBSP vegan cream cheese
- 1 TBSP plain vegan Greek yogurt
- 2 tsp maple syrup
- Pinch of salt
- 1/4 tsp vanilla
Preparation
Combine all wet ingredients in a bowl. In a separate bowl, whisk together dry ingredients. Gently mix the two together with a fork until just combined. Let the batter rest for 5 minutes.
Melt a tiny amount of oil in a cast iron skillet over low heat. Pour 1/4 of pancake batter at a time for each cake. Flip the pancakes once the top side is bubbly and the cake is golden. Repeat with the rest of the batter.
Meanwhile, combine the ingredients for the cream cheese icing.
Serve the pancakes hot, drizzled with the icing and topped with chopped pecans, fresh pineapple, and shredded carrot.