Gluten-Free Vegan Carrot Cake Pancakes
Ingredients
- 1 flax egg (or regular egg if not vegan)
- 1 C plant milk of choice
- 1 TBSP ACV
- 1/4 C agave, maple syrup, or swerve
- 1 TBSP vanilla
- 1 C finely shredded carrots
- 1/4 C crushed pineapple
- 2 TBSP finely chopped pecans
- 1 tsp cinnamon
- Pinch of nutmeg, ginger, or clove optional
- 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 vegan greek yogurt
- 2 tsp swerve powdered sugar
- Pinch of salt
- 1/4 tsp vanilla
Preparation
Preheat the oven to 250°F to keep pancakes warm while cooking.
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 and 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 the ingredients for the icing.
Serve the pancakes hot, drizzled with icing and topped with chopped pecans, fresh pineapple, and shredded carrot.
Tips
Store any leftovers in the freezer and reheat in a toaster for busy mornings.
