Carrot Cake Pancakes
Carrot Cake Pancakes might be a good recipe to expand your breakfast recipe box. One portion of this
carrot cake vegan
Details
- Cook Time: 45 minutes
- Oven Temp: Bake 325 F
Equipment
- Cake Mixer
- Batter Mixing Bowl
- Frosting Mixing Bowl
Ingredients
Carrot Cake Batter
- 250 grams Grapeseed Oil
- 350 grams Cane Sugar
- 100 grams Maple Syrup
- 0.5 teaspoons Vanilla Extract
- 300 grams Carrots
- 75 grams Pumpkin Seeds
- 70 grams Raisins
- 350 grams Oat Flour
- 100 grams Coconut Flour
- 60 grams Tapioca Flour
- 0.5 tablespoons Xanthum Gum
- 2 teaspoons Baking Soda
- 0.5 teaspoons Salt
- 2 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 400 grams Coconut Milk
Coconut Cream Frosting
- 400 grams Coconut Cream
- 140 grams Cane Sugar
- 70 grams Corn Starch
- 2 teaspoons Vanilla Extract
Instructions
In a mixing bowl, mix oil, maple and sugar. Then add carrots, pumpkin seeds and raisins.
Mix until fully bound and stretchy consistency, about 2 minutes.
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