Bring the taste of carrot cake to your breakfast by making these easy CARROT CAKE PANCAKES topped with YOGHURT FROSTING, COCONUT & NUTS. These carrot cake pancakes are easy to make, dairy free and vegan with yummy toppings like nuts, coconut and yoghurt frosting for a delicious and cozy breakfast. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2-3 (10 pancakes)
Difficulty: 2/10
INGREDIENTS
Pancakes
1¼ cup milk of choice (use dairy free milk of choice for vegan pancakes)
2 tbsp vegetable oil
¼ cup light brown sugar
1 egg (for vegan pancakes use flax eggs - 1 tbsp flaxseed + 3 tbsp water)
1 teaspoon vanilla extract
3 carrots, grated
¼ cup desiccated coconut
1¼ cup flour
¼ tsp salt
1 tbsp baking powder
1 tsp cinnamon
Frosting
4 tbsp plain soya yoghurt
1 tsp icing or caster sugar + more if needed
1 tbsp coconut oil - melted and cooled
Toppings:
Chopped pecan nuts, walnuts or hazelnuts
INSTRUCTIONS
If making vegan pancakes, prepare flax eggs: mix 1 tbsp milled flaxseed with 3 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
Grate three carrots on the large holes of the box grater.
In a large bowl, whisk together 1¼ cup milk, 1 egg (or flax egg), 1 tsp vanilla extract, 3 grated carrots, ¼ cup desiccated coconut, ¼ cup light brown sugar and 2 tbsp vegetable oil until well combined.
Add 1¼ cup flour, ¼ tsp salt, 1 tbsp baking powder and 1 tsp cinnamon and whisk until well combined.
Preheat nonstick frying pan to medium heat. Once the pan is hot, lightly grease the surface with non-stick spray or vegetable oil.
Spoon on 1 ladle measurements of batter in separate pools into the pan.
Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes and the edges look slightly dry.
Flip and cook for another couple of minutes on the other side until both sides are golden brown in colour.
Yoghurt Frosting
Place coconut oil in a microwave-safe container and heat it in microwave for 15 seconds at a time, stirring in between until fully melted.
Mix melted and cooled coconut oil, yoghurt and 1 tsp of icing or caster sugar in a small bowl until well combined. Taste and adjust sweetness.
Serving suggestion:
Serve the pancakes stacked up. Top with spoonfuls of yoghurt frosting and sprinkle with chopped nuts and desiccated coconut.
RECIPE NOTES
* Storage: pancakes can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Pancakes can be eaten cold or warm. To reheat simply put in the microwave for 1 minute.
To make gluten free: I haven't tried this recipe with gluten free flour, but it might work with GF oat flour. You might just have to add one more egg.
To make dairy free: Use plant milk instead of cow's milk. Use plant yoghurt instead of standard yoghurt.
To make vegan: Use plant milk instead of cow's milk. Use plant yoghurt instead of standard yoghurt. Use flax eggs instead of eggs.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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