Chef:Fragrant Vanilla Cake
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These vegan Carrot Cake Pancakes use gluten free flour, coconut milk, pecan butter, our Epic Vanilla Lucuma and more to make delicious, plant-protein-packed pancakes with a homemade caramel drizzle made from dates, pecan butter, vanilla extract and sea salt. Enjoy!
INGREDIENTS
Pancakes
- 1 1/4 cups quinoa flour or gluten free flour
- 1/4 cup Epic Protein : Vanilla Lucuma
- 1 Tbsp baking powder
- ¼ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- 3 Tbsp coconut nectar or maple syrup
- ¼ cup plus 2 Tbsp aquafaba (the liquid from cooked or canned chickpeas)
- 1 ¼ cups light coconut milk
- 1 tsp pure vanilla extract
- 3 Tbsp pecan butter (or almond or walnut butter)
- 1 cup shredded carrots
Caramel Drizzle
- 1/2 cup soft medjool dates, pitted
- 1/4 cup filtered water (or as needed)
- 1 Tbsp pecan butter (or almond or walnut butter)
- pinch sea salt
- 1 tsp pure vanilla extract
DIRECTIONS
- Preheat your oven to 200 degrees F.
- In a bowl, whisk together the flour, Epic Vanilla Lucuma, baking powder, sea salt, cinnamon, nutmeg and ginger.
- Slowly add the coconut nectar, aquafaba, coconut milk, vanilla, walnut butter, and carrots, whisking until well combined.
- To make each pancake, heat a non-stick frying pan over medium heat, and when hot, add ¼ cup of the batter, cooking for about 2-3 minutes on the first side, then flipping and cooking about 2 more minutes until lightly browned and cooked through.
- Place the pancake in the oven to keep warm, and then repeat until finished with the batter.
- For the drizzle, combine all the ingredients in a high speed blender until smooth.
- Pour over the pancakes, and enjoy!
NOTES
Makes about 14 pancakes.
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