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Recipe At A Glance

  • 20 ingredients
  • Under 15 minutes
  • 4 Servings
Who doesn’t love dessert for breakfast?? These Carrot Cake Pancakes with Cashew Cream Frosting from Love and Zest are soft and nutty, and the cashew cream frosting is so creamy!


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Recipe Ingredients

For Carrot Cake Pancakes
  • 1 cup 100% whole wheat white flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 1 cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 large egg
  • 1 tablespoon honey
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1 cup grated carrots
For Cashew Cream Frosting
  • 1 cup raw cashews
  • ¼ cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon honey
  • Pinch of salt to taste
  • Chopped pecans, for topping

Recipe Directions

For Pancakes:

  • In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
  • In a separate bowl, whisk together egg, cashewmilk, honey, coconut oil, and vanilla extract.
  • Pour wet ingredients into dry ingredients and stir just until combined.
  • Fold in the grated carrots.
  • Heat griddle over medium high heat and lightly coat the pan with coconut oil (or butter if not dairy free).
  • Ladle ¼ cup batter into griddle and cook until pancake bubbles on one side before flipping.
  • Continue cooking until golden browned on both sides.

For Frosting:

  • Combine cashews, cashewmilk, coconut oil, vanilla extract, honey and salt in food processor or high powered blender, and blend until smooth.
  • Top pancakes with cashew cream cheese and chopped walnuts if desired.
  • Note: To freeze leftover pancakes, line baking sheet with parchment paper and arrange pancakes on sheet individually and place in freezer until slightly frozen before transferring to freezer safe baggie.

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