Description

These dairy free pancakes capture the warm spices and moisture of carrot cake in a light, fluffy breakfast stack. Made with plant-based milk, grated carrots, and warm spices, they deliver all the comfort of a cozy morning without dairy.

Ingredients

Scale

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons brown sugar

1 cup grated carrots

3/4 cup plant-based milk (oat or almond)

1 teaspoon apple cider vinegar

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

1/4 cup crushed walnuts (optional)

Instructions

1. In a bowl whisk plant-based milk and apple cider vinegar and let sit for 2 minutes, then add melted coconut oil, vanilla extract, and brown sugar

2. In another bowl whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined

3. Pour wet ingredients into dry ingredients and stir until just combined, then fold in grated carrots and walnuts

4. Heat a non-stick skillet over medium heat and grease lightly

5. Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2-3 minutes

6. Flip pancakes and cook for 2 minutes more until golden brown

7. Keep pancakes warm while cooking remaining batter and serve with maple syrup, nuts, or dairy-free yogurt

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: breakfast
Method: pan-fry
Cuisine: american

Nutrition

Serving Size: 2 pancakes
Calories: 200
Sugar: 8
Sodium: 250
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 4
Cholesterol: 0

Keywords: carrot cake pancakes, dairy free breakfast, healthy carrot cakes, fluffy pancakes, plant-based pancakes, vegan pancakes, cozy breakfast, carrot pancakes