Description
Fluffy Carrot Cake Pancakes for a Cozy Dairy Free Breakfast
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
- 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.
- In another bowl whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Pour wet ingredients into dry ingredients and stir until just combined, then fold in grated carrots and walnuts.
- Heat a non-stick skillet over medium heat and grease lightly.
- 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.
- Flip pancakes and cook for 2 minutes more until golden brown.
- Keep pancakes warm while cooking remaining batter and serve with maple syrup, nuts, or dairy-free yogurt.
Notes
- Adjust spices to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6 grams
- Sodium: 200 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams
Keywords: Fluffy Carrot Cake Pancakes, Dairy Free Pancakes, Breakfast Pancakes