A few weeks ago I was listening to Splendid Table on NPR and someone had mentioned carrot cake pancakes. Immediately I had visions of how I would make them… the softened carrot, perfectly spiced, but with something to make it extra special. Honey butter! yeahhh. Anyway, I promptly forgot about this until recently.

I had a few things in the fridge to use up, and here it was Saturday morning, thinking what to make for breakfast. Then it struck me. Vegan carrot cake pancakes!

Here is what I did:

gorgeous shredded carrot

  • 1 heaped cup flour (I like to mix all purpose and whole wheat pastry flour)
  • 1tsp cinnamon
  • 1/4 tsp each of ground ginger, allspice, cardamom
  • pinch of freshly grated nutmeg and powdered clove
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4 chopped walnuts
  • 1TBS flax seeds (ground)
  • 1/4c water
  • 1TBS apple cider vinegar
  • 1TBS brown sugar
  • 1c thick coconut milk + 1/4c  water(or more as needed) or use any milk of your choice such as almond, soy, etc. undiluted
  • @1c grated carrot (or 2 medium)

Honey Butter (not vegan):

West Virginia Knotweed Honey

  • 3TBS butter softened
  • 2TBS honey
  • 1tsp orange zest

To make the honey butter, keep butter at room temperature until softened. Mix in the honey and orange zest until well combined.

*A note about the honey* I love to pick up local honeys when I’m travelling and this is one we got as we were driving through WV. It was labeled as Bamboo Knotweed.  I really like buying different varieties of honey and tasting the unique qualities!

To make the  “flax egg” combine ground flax seeds and water in a small bowl and keep aside for 5 minutes. It works better if the water is warm. After a few minutes it will be a gel-like consistency similar to egg whites.

Combine dry ingredients in one bowl, and stir well. In another bowl mix the flax egg, sugar, coconut milk, and carrot. Stir the dry ingredients into the wet until just combined, be careful not to overmix. Stir in the walnuts.

Heat an iron or nonstick skillet until water sizzles when sprinkled on it. Put a thin film of butter in the bottom of the pan. Pour or ladle the batter in the pan, fitting 3-4 pancakes around 4 inches each. Once bubbles appear on the surface and it is golden brown underneath, flip them over. Serve with honey butter and some extra honey.

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Comments on: "Carrot Cake Pancakes – Vegan" (11)

  1. Carrot cake panacke sounds delicious. love the color of grated carrots.

  2. managermamma said:

    Absolutely delicious pancakes and very original, I would never have thought of putting carrots in pancakes. Very healthy idea.

  3. That really sounds very interesting & delicious.

  4. Slurrp…. Look so good, and quite wholesome, with the wholewheat, carrots… i have never used coconut milk, but soya milk. Will definitely try this out.

  5. Great idea, they look delicious and so healthy!

  6. Those look really great, lovely photo too!! Might add some cardamom to halwa it up a bit, my mouth is watering now… yum…

  7. I never would have thought of this. What a fabulous idea. Have a great day. Blessings…Mary

  8. love these pancakes.. love presentation..

  9. My hubby will go crazy over it.. lol..awesome recipe !

    US Masala

  10. very unique idea !

  11. These look absolutely yummy! I’m going to try the vegan version!

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