Valentine’s Day Recipe: Carrot Cake Pancakes and Cashew Cream

OMG! You know how you make a recipe and it is so good you have to tell the world about it! Well you cannot keep this carrot cake pancake recipe to yourself. It would be a sin to do so.

Therefore, I am sharing… Thanks to Laura at The First Mess for this wonderful carrot cake pancake  recipe that filled my home with love, laughter, and good food this winter day. I made a few tweaks based on what I had on hand and of course took the gluten free route. Since carrots are always included in my seasonal vegetable box, I had plenty.

The pancakes were like no other. The smells of cinnamon and nutmeg in the air left a warm feeling of love throughout my home. The addition of the lemon zest garnish added an additional zing.

These carrot cake pancakes take a little bit more time for prep which makes them better suited for a weekend breakfast. To speed things along you can make the cashew cream the evening before and also grate the carrots.

Ok, I know you are thinking about your goals and wondering how these delectable carrot cake pancakes fit into your overall plan. I say that they are a healthy indulgence and you need to sprinkle a few of those in your life here and there. Don’t eat them every day and save them for special occasions and believe me, you will be planning for those occasions to make these again!

Since February is the month of love, these would make a perfect Valentine’s Day breakfast.  Make these gluten-free vegan pancakes for your loved ones to let them really know how you feel!

Carrot Cake Pancakes and Cashew Cream

Cashew Cream Ingredients:

1 cup raw cashews, soaked for at least 4 hoursscant 1/2 cup waterjuice from 1 lemon1/2 tsp vanilla extract
1 datepinch of saltlove

Pancake Ingredients:

1 tbsp ground chia seeds1 tbsp ground flax seeds1/4 cup + 2 tbsp water3/4 cup non-dairy milk
1 1/2 tsp apple cider vinegar3/4 cup millet flour1/2 cup brown rice flourzest of 1/2 lemon
1 tbsp baking powder2 tsp ground cinnamon1/4 tsp ground nutmegpinch of salt
2 soaked dates + 1 tbsp soaking water1 tbsp grape seed oil2 cups finely grated, loosely packed carrotslove


syrupraw walnuts, choppedlemon zestlove

Cashew Cream Directions:

Combine all of the cashew cream ingredients: cashews, water, lemon juice, vanilla, date and pinch of salt into a blender and blend on high until smooth and creamy. Store in a container in the fridge to cool and firm up until ready to serve.

Pancake Directions:

Mix the ground chia and flax seeds with the 1/4 cup + 2 tbsp water until combined. Let sit for about 5 minutes to gel.

Stir the apple cider vinegar into the milk and allow it to curdle for a few minutes.

Combine the dry ingredients: millet flour, brown rice flour, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Then add the lemon zest, dates, and date water and mash until the dates are fully incorporated. Note: you can also use 2 tbs of maple syrup in lieu of the dates as noted in the original recipe.

Now add the oil, chia/flax mixture and curdled milk into your flour mixture. Stir until just combined then gently fold in the grated carrots.

Heat a large cast iron skillet to medium-low with about a tablespoon of oil. Once the skillet is heated, place 1/4 cup portions of batter into the pan. The batter is thick so use the back of a spatula or spoon to spread out the batter a little. Cook for a few minutes until the edges are browned. Flip and repeat.

Keep the pancakes warm in a low oven as you continue cooking the rest of the batter. My batter made 11 (1/4 cup) pancakes.

Serve warm with the cashew cream, syrup, chopped walnuts and lemon zest.

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