Vegan Carrot Cake Pancakes (or Waffles)

Perfect for Easter, these Carrot Cake pancakes can easily be made into waffles and are filled with healthy ingredients. Add chopped pecans or walnuts for extra fibre and crunch. They are freezer friendly and can be reheated in the toaster from frozen.

8

Servings

Ingredients

  • • 2 1/2 Cups flour
  • • 1/4 Cup sugar
  • • 1 Tsp cinnamon
  • • 1/2 Tsp allspice
  • • 2 1/2 Tsps baking powder
  • • 1 Tsp baking soda
  • • 1/2 Tsp salt
  • • 2 Vegan egg replacement
  • • 2 Cups vegan buttermilk (or make your own)
  • • 1 Tsp vanilla
  • • 3 Tbsps vegan butter (melted and cooled)
  • • 2 Carrots (peeled and grated)
  • • 2 Apples (peeled and grated)

Instructions

  1. In a large bowl, mix together all of the dry ingredients.
  2. In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla, and cooled melted butter.
  3. Fold in the carrot and apple and stir to combine.
  4. Heat a griddle, pan, or waffle iron with a small amount of vegetable oil over medium heat, pour into pancake shapes, and flip when bubbles appear and the bottom is golden brown.