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Vegan Carrot Cake Pancakes with Lime Cream

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
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Ingredients

Cashew Cream

  • 1 cup raw cashews, soaked for at least 4 hours
  • scant ½ cup water
  • 1 ½ tablespoons lime juice
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup

Pancakes

  • 2 tablespoons ground chia seeds
  • ¼ cup + 2 tbsp water
  • ¾ cup non-dairy milk
  • 1 ½ teaspoons apple cider vinegar
  • ¾ cup whole spelt flour
  • ½ cup white spelt flour
  • 2 teaspoons orange zest
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 2 tablespoons maple syrup, plus more for serving
  • 1 tablespoon melted coconut oil, plus more for cooking
  • 2 cups finely grated, loosely packed carrots
  • ¼ cup toasted walnuts, chopped

Instructions

  • Make the cashew cream: Combine the cashews, water, lime juice, vanilla and lime juice in a blender or food processor and blend/process on high until smooth. Scrape cream into a container and refrigerate until ready to serve (it will firm up a bit).
  • Stir the ground chia seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.
  • Stir the apple cider vinegar into the non-dairy milk and allow it to curdle for a few minutes.
  • Make the pancakes: Combine the whole spelt flour, white spelt flour, orange zest, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, chia gel and curdled milk mixture. Stir until just combined. Fold in grated carrots gently.
  • Cook pancakes: Heat a large saute pan to medium-low. Pour in about a tablespoon of coconut oil to get started. Once it's heated up, place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process. Repeat with remaining batter, keeping cooked pancakes warm in a foil covered plate or in a low oven on a parchment lined sheet.
  • Serve hot with cashew cream, maple syrup and chopped walnuts.

Equipment

Recipe Notes

  • Grate the carrots on the fine side of the grater for a more refined textured pancake. 
Vegan carrot cake pancakes with a tangy lime cashew cream are a decadent but still wholesome brunch recipe.