Vegan Carrot Cake Pancakes with Zesty Cream Cheese Icing Drizzle
Make some-bunny happy with a stack of carrot cake-inspired pancakes. With all the flavour of the classic cake, vegan carrot cake pancakes are the perfect recipe for a cheeky ‘cake for breakfast’ moment.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Vegan carrot cake pancakes are perfect for breakfast or brunch and will brighten more than just your Pancake Day.
With fluffy, spiced pancakes and generous drizzle of cream cheese frosting-style sauce, this hearty stack is a wholesome meal that feels just like tucking into a slice of cake.
They’re also a brilliant vegan Easter recipe, and would make a tasty treat for any time of year.
Hopping for extra toppings?
This vegan carrot cake pancake recipe is lovely in its simplest form, but there are ways to step it up a notch if you’re looking to impress.
A small sprinkling of whole or chopped walnuts or pecans adds some extra crunch to your pancake stack, while keeping with the carrot cake theme. A handful of sultanas makes a great topping, too.
For extra texture, you could also stir a small handful of chopped nuts or dried fruit into your pancake batter before you start frying.
Orange, cinnamon, and nutmeg are all flavours that go well with carrot cake, so a sprinkling of extra spice or orange zest can really elevate your plate with minimal effort.
Or, if you’re willing to work a little harder on your toppings, candied orange peel, carrot shavings, or nuts can add a stunning sweet finish to your dish.
Total Time: 30 minutes
Calories: 284
Servings: 4
Rating:
Nutritional information per serving:
Serving size
159g
calories
284
fat
10g
saturates
5.4g
carbs
44g
sugars
18g
fibre
2g
protein
5.9g
salt
0.49g
Total Time: 30 minutes
Calories: 284
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the pancakes
- 30 30 g self-raising flour
- 0.5 0.5 Tbsp caster sugar
- 0.25 0.25 carrot, grated
- 60 60 ml soya milk
- 0.25 0.25 Tbsp mixed spice
- For the cream cheese frosting sauce
- 25 25 g vegan cream cheese
- 0.5 0.5 Tbsp soya milk
- 1 1 Tbsp icing sugar
- 0.25 0.25 Tbsp lemon juice
Method
- Add all of the pancake ingredients into a bowl and whisk together to form a smooth batter. Heat a frying pan over a medium-high heat, and add 2 tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes per side until cooked through. Repeat this with all of the batter.
- For the cream cheese frosting sauce, whisk together the cream cheese, milk, icing sugar and lemon juice. Drizzle over the pancakes to serve.
Go flipping mad for even more vegan pancake recipes
