Subj : Carrot Cake Pancakes
To   : All
From : Ben Collver
Date : Wed Feb 25 2026 07:08 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Carrot Cake Pancakes
 Categories: Pancakes
      Yield: 8 Pancakes
 
      1 c  Soy milk or any vegan milk
           - (240 ml)
      2 ts Lemon juice or vinegar
           - (10 ml)
      1 c  All-purpose flour (120 g)
      1 tb Baking powder (14.4 g)
    1/2 ts Ground cinnamon (1.3 g)
    1/4 ts Ground ginger (0.5 g)
    1/4 ts Ground nutmeg (0.5 g)
    1/2 ts Sea salt (2.8 g)
      1 tb Granulated sugar or
           - any kind, maple syrup, or
           - agave (12.5 g)
      1 ts Vanilla extract or
           - vanilla paste (5 ml)
      1 tb Vegan butter or oil (14 g);
           - plus extra for the
           - griddle or pan
      1 c  Carrot (110 g);
           - grated, not shredded
      1 tb Maple syrup (15 ml)
      2 tb Vegan cream cheese (30 g);
           - softened &
           - room temperature
      2 ts Non dairy milk (10 ml)
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  These carrot cake pancakes are fluffy, warmly spiced, and topped with
  an irresistible maple cream cheese drizzle. A cozy vegan breakfast!
  
  Maple Cream Cheese Drizzle:
  
  Whisk all of these ingredients together until combined. Serve with
  pancakes. You can store in a separate container in the fridge too. If
  you want it thinner, add more non-dairy milk per 1/2 ts, or if you
  want it thicker add more vegan cream cheese.
  
  Carrot Cake Pancakes:
  
  Mix the nut milk and the lemon juice or ACV together in a small
  bowl/measuring cup. Set aside for about 5 minutes--this will make the
  vegan buttermilk.
  
  In a large bowl, sift the flour, baking powder, cinnamon, ginger,
  nutmeg, and salt. The sifting really helps to make the pancakes
  fluffy.
  
  Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture
  into the dry ingredients and using a spatula, gently mix the batter
  until JUST combined. Fold in the grated carrots, again until just
  combined into the entire batter. It's okay (and normal) to have some
  lumps.
  
  Let the batter sit for at least 5 minutes to allow the ingredients to
  fully incorporate and absorb well together.
  
  Heat a griddle pan or a cast iron skillet over medium heat and brush
  with oil or vegan butter.
  
  Pour about 1/4 cup of batter into the pan/skillet for one pancake.
  Wait until some bubbles start to form on top. Allow to cook for about
  2 to 3 more minutes and then flip the pancakes over once the bubbles
  begin to pop on top. Cook for about 2 to 3 more minutes until batter
  is cooked through.
  
  Repeat for the rest of the pancakes. Serve pancakes hot and drizzle
  with maple cream cheese on top and your favorite toppings.
  
  Enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  <https://jessicainthekitchen.com/vegan-carrot-cake-pancakes/>
 
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