Tuesday, March 5th, 2013...10:21 pm

Carrot Pancakes with Cream Cheese Sauce

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You know those little recipe books by the check out stand in grocery stores? You know the ones that never have any vegan recipes in them? Well, when I was first starting to cook vegan, I came across this recipe in one of those books. Carrot pancakes just sounded sooo good. I decided to buy the book just for this recipe and came home and made a vegan version. Over the years I have changed the recipe more and more by using whole wheat flour and eliminating the added fat and reducing and making the sweetener more natural. The cream cheese sauce makes for a super sweet delicious breakfast treat. We eat these lots without the sauce too.

Carrot Pancakes

2 c. whole wheat flour

1 tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/3 c. natural sweetener of your choice

1 c. almond milk

1 c. shredded carrot

1 tsp. vanilla

1/4 c. chopped walnuts

Combine all the dry ingredients in a large bowl. I mix the wet together in a separate bowl and then mix them together. Stir the batter til dry ingredients are just barely wet. Now make the cream cheese sauce

Cream Cheese Sauce

1/2 c. soy cream cheese

1/4 c. powdered sugar

2 tbsp. almond milk

1/2 tsp. vanilla

Put all ingredients in food processor, or in a bowl and mix til smooth.


Now heat up pan on med. high heat. Pour batter onto pan and sprinkle walnuts on each one. When the pancakes start to bubble, flip them over. Serve warm with cream cheese sauce as a topping. Yum!

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