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.
