Vegan Carrot Cake Pancakes

To contact us Click HERE
Cake for breakfast, people! Could life get any better? I think not!

Vegan Carrot Cake PancakesNow you all know my obsession with carrot cake, {in fact, look back at the last post!} it's a little ridiculous. So why not healthify it up a little and have it in the morning? No matter what side of the bed you wake up on, no one can be mad after they've had cake for breakfast. 
I saw a recipe for carrot cake pancakes and thought I would switch it up for the vegans out there. Now even vegans can have their "cake" and eat it too!
 In this recipe, I have switched the dairy milk for almond milk, and I have replaced the egg with flaxseed meal {ground flaxseed} and water. I also shrunk this recipe WAY down to one serving, but I'll give the ingredient list for 1 and 4 servings. These pancakes are small and only have 2 tablespoons of batter in each one, so 3 small pancakes is one serving.
*** If you aren't vegan, you can still make these. Just swap the flaxseed meal and water for egg, and use whatever kind of milk you like.***

Vegan Carrot Cake Pancakes adapted from smittenkitchen, originally from  joy the baker cookbook     For 1 serving, or 3 small pancakes 1/4 C all purpose flour1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
3/4 tsp flaxseed meal + 1 T warm water
1/2 tsp splenda brown sugar
1/4 C almond milk, {I use unsweetened vanilla}
1/4 tsp vanilla extract
1/2 C finely grated carrots
1 T chopped pecans


For 4 serving, or 12 small pancakes 
1 C all purpose flour1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 T flaxseed meal + 3 T warm water
2 tsp splenda brown sugar
1 C almond milk, {I use unsweetened vanilla}
1 tsp vanilla extract
2 C finely grated carrots
1/4 C chopped pecans

In a small dish, mix the flaxseed meal and water together and let it sit for 10 minutes.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a smaller bowl, mix together the brown sugar, milk, flaxseed mixture, and vanilla. Stir in the carrots, then stir the carrot mixture into the dry ingredients. Fold in the pecans and let the batter rest for a few minutes.

Get griddle or skillet ready, then spoon two tablespoons of the batter onto the griddle {that doesn't seem like a lot of batter, but the pancakes are pretty dense, so it is easier to make them smaller}. Cook for a few minutes on each side, until golden brown.

These pancakes are not overly sweet, and you can almost feel yourself getting healthier just eating them. :)
For this breakfast treat, I just topped it with some whipped cream and added a dash of cinnamon. If you would like the cream cheese topping recipe, check out Smitten Kitchen's version.