Vegan Carrot Cake Pancakes are easy to make and deliciously spiced. Made with whole wheat flour, carrots, and walnuts, these pancakes are the perfect weekend or Easter brunch. Enjoy with warm maple syrup, vegan cream cheese frosting, and chopped walnuts.
Nutrition info is for pancakes only and does not include the cream cheese frosting.
Don’t over mix the pancake batter or the pancakes will be too dense.
Use oat flour or Bob’s Red Mill Gluten-Free Pancake Mix to make these pancakes gluten-free.
Be sure and let your skillet completely heat up.
Leave out the walnuts if you want to lower the fat.
Allow the batter to rest for at least 5 minutes before making the carrot cake pancakes. This will help to lighten up and give you fluffy pancakes.
Find it online: https://shaneandsimple.com/vegan-carrot-cake-pancakes/