Carrot Cake Pancakes

A delicious vegan and gluten+ refined-sugar free Carrot Cake Pancakes! So good for you and even better to eat!

Course Breakfast, Main Course

Cuisine American, European, French

Keyword be good organics, breakfast, easy, healthy, low sugar, quick, recipe, refined sugar free, summer fruit tart, vegan, vegetarian

Prep Time 15

Servings person

Calories 262kcal

In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot. Make a well in the center and pour in half of the plant-based milk and mix through. Slowly add more of the milk until you have a good pancake batter consistency. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the milk and need more liquid, simply add a little water.
Heat a frying pan to a medium heat and add a teaspoon of coconut oil. Spoon the batter into the frying pan to create three small pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.
To serve, stack pancakes with layers of tahini, blueberries and marmalade. Finish with a sprinkle of coconut.

Pancakes are all about the toppings! The perfect combo is something creamy (coconut/cashew cream, yoghurt or a nut/seed butter), some fruit, a sweetener of sort (coconut nectar, yacon syrup, agave nectar, marmalade or maple syrup), and a sprinkle of something pretty (dried coconut, pumpkin seeds, goji berries, cacao nibs or cinnamon). I made mine with my Coconut Cashew Chia Cream, blueberries, a drizzle of dark coconut nectar, and desiccated coconut and they were AMAZING. Amazing.
Make sure your pan is on medium heat only - I often get a bit enthusiastic (aka hungry) so turn my pan up super high to get those pancakes in my belly as soon as possible. Try to refrain from doing this! The pancakes need a nice medium heat otherwise they'll burn on the outside and not cook properly on the inside...
If you don't have baking powder on hand it's not the end of the world, these will still work. You can also swap some of the plant-based milk for soda water to give them a bit of 'air'.
Nutmeg can be quite a strong flavour, so if in doubt you can drop that down to 1/4 tsp per serving (I did this and it was delicious).
If you've got company, this recipe can be doubled, tripled, or more. You can also make a double batch and save half of them for the next day, they keep very well in a sealed container in the fridge - just heat gently the next morning.