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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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