Everything you love about carrot cake, now as a healthy breakfast! These Carrot Cake Pancakes with Carrot Cream Frosting are gluten-free, allergy-free, vegan, and sneak in tons of veggie nutrition! This recipe is just what you need to welcome Spring!
All is good in the world when we have a plate of carrot cake pancakes in front of us to devour. A beautiful gluten-free combination of two of my favorite things in the whole wide world. Carrot cake and pancakes. And they’re orangey (orange is my favorite color!) The epitome of Strength and SUNSHINE pancake creations. Carrot (cake), the “pumpkin” of the Spring!
My love for carrot cake just solidifies my #grandmastatus ranking as #1. Honestly, I would always take carrot cake over chocolate cake if given that troublesome decision. It makes sense that I should probably work on a chocolate carrot cake some time soon, eh? I mean, I’ve already put my chocolate touch on some pumpkin pancakes (we must do carrot next!) Let me not get ahead of myself, though. Right now we have some classic carrot cake pancakes to feast our eyes on! And by classic, I mean “Strength and Sunshine style” classic 😉
Nothing too out of the ordinary here. Just you’re typical baby food carrot puree and a special little “mock” cream cheese frosting that uses some of the carrot puree with Daiya cream cheese. Let’s face it. Carrot cake is now complete without the cream cheese frosting! Fun fact! Did you know that carrot cake stems from carrot pudding which was developed in Europe during Medieval times? I don’t know about you, but I’m glad it’s actual CAKE now! I’ve never been much of a pudding person. However, the cream cheese frosting on the carrot cake was developed by us, silly Americans, in the 1960s. I guess that wasn’t too silly of an American add-on 😉
Carrot Cake Pancakes with Carrot Cream Frosting (Gluten-Free, Allergy-Free, Vegan)
- Pancake Batter:
- ¼ Cup Quinoa Flour
- ¼ Cup Gluten-Free All Purpose Flour
- ½ Tsp Baking Powder
- ½ Tsp Cinnamon
- ¼ Tsp Nutmeg
- ⅓ Cup Carrot Puree
- ¼ Cup Shredded Carrot
- ¼ Cup Unsweetened Non-Dairy Milk
- Carrot Cream Frosting:
- 2 TB Daiya Cream Cheese
- 2 TB Carrot Puree
- 2 TB Powdered Erythritol
- Additional Toppings:
- Shredded Carrots
- Unsweetened Raisins
- Mix together the pancake batter until smooth.
- Heat a greased non-stick pan over medium high heat. Use about ⅓ of the pancake batter per pancake, for 3 small pancakes. Cook each pancake on each side for about 3 minutes.
- In a small bowl, mix together the carrot cream frosting ingredients until smooth.
- Pour the frosting over pancake stack and top with additional shredded carrots and raisins if desired.
You know, not only do I have an affinity for carrot cake and pancakes, but also any veggie and pancakes! Pancakes need some form of veggie in there! These posts always reveal something obvious that I’ve just never realized! And people actually pretend that pancakes aren’t healthy! Ha! What a false stereotype!
So tell me:
+ Carrot cake or chocolate cake?
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