Carrot Cake Pancakes
These carrot cake pancakes are fluffy, moist, flavor-packed, and entirely dairy and egg-free in under 30 minutes – a crowd-pleasing mid-week and Easter brunch treat!
Servings: 8 pancakes
Calories: 135kcal
Equipment
Ingredients
- 1 cup of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar
- 3 tablespoons of neutral oil plus more for cooking
- 1 (3.9-ounce) pack of unsweetened applesauce
- 1 teaspoon of vanilla extract
- 2 tablespoons of brown sugar
- 1 cup of grated carrot
- 1 cup of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2 teaspoons of cinnamon
Instructions
- In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until the vegan milk begins to thicken and becomes buttermilk. Add the oil, applesauce, vanilla extract, and sugar. Whisk until the sugar is mostly dissolved.
- Add in the grated carrots and mix well. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Do not overmix.
- Heat a non-stick pan over medium heat and lightly oil it.
- Using a ¼ cup measuring cup, scoop the batter into the pan. The batter will be thick—use the bottom of the measuring cup to gently flatten and shape the pancakes.
- Cook each side for 2 to 4 minutes, or until the edges look dry and the underside is golden brown. Flip and cook the other side.
- Transfer the pancakes to a container with a lid to keep them warm. Repeat until all the batter is used.
Notes
- Use finely shredded carrot: Pancakes are cooked quickly, so small carrot pieces will ensure they won’t be rock hard. If using larger pieces, optionally steam them to soften them first.
- Don’t over-mix: To avoid dense, rubbery pancakes. If you think you’ve overworked the batter, rest it for 20-30 minutes to relax the gluten.
- Preheat the pan: This ensures the pancakes cook evenly and don’t absorb excess oil.
- Cook a test pancake: This is a great test to adjust temperature and cooking time if needed. If it’s too hot, the outside burns too quickly. If it’s not hot enough, they’ll absorb excess oil and take ages to cook.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 342mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2678IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
