Gluten-Free Vegan Carrot Cake Pancakes
Ingredients
Pancakes
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons warm water, mix and let sit 10 minutes)
- 1 cup plant milk of choice
- 1 tablespoon apple cider vinegar (ACV)
- 1/4 cup agave, maple syrup, or swerve
- 1 tablespoon vanilla
- 1 cup finely shredded carrots
- 1/4 cup crushed pineapple
- 2 tablespoons finely chopped pecans
- 1 teaspoon cinnamon
- Pinch of nutmeg, ginger, or clove (optional)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cups gluten-free all-purpose flour
Cream cheese icing
- 2 tablespoons vegan cream cheese
- 1 tablespoon vegan Greek yogurt
- 2 teaspoons swerve powdered sugar
- Pinch of salt
- 1/4 teaspoon vanilla
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flax seed with 3 tablespoons warm water and letting it sit for 10 minutes.
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 rest for 5 minutes.
Melt a small amount of oil in a cast iron skillet over low heat. Pour about 1/4 cup of batter for each pancake. Flip once the top side is bubbly and the pancake is golden. Repeat with the remaining batter.
Meanwhile, combine all ingredients for the cream cheese icing.
Serve the pancakes hot, drizzled with the icing and topped with chopped pecans, fresh pineapple, and shredded carrot.
