'Carrot Cake' Pancakes


Do you love carrot cake?... Then these plant-based, healthy 'carrot cake' pancakes are a MUST TRY! It's a vegan, gluten-free and guilt-free breakfast that will keep you full and satisfied. Make any morning into a special occasion / day worth celebrating with these thick, fluffy stacks of pure pancake bliss. Top your vegan pancakes with this deliciously simple cashew cream cheese frosting! Add any additional toppings to satisfy your morning sweet tooth cravings: like a honey/maple syrup drizzle, pecans, coconut flakes, etc. Rise and get your shine on Root to Rise Tribe!


Vegan I Gluten Free


Serves: 8 - 10 pancakes

Time: 25 minutes


2 cups coconut milk

1/2 cup buckwheat flour

1/2 cup coconut flour

2 tbsp. tapioca flour

1 cup carrot, grated

1 tbsp. honey

1 tbsp. coconut oil

2 tsp. coconut sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. clove

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. vanilla (optional)

1/8 tsp. salt


1/4 cup raisins

1/4 cup coconut shreds

1/3 cup crushed pecans


Cream Cheese Frosting

1 cup cashews, soaked

1 lemon, juiced

1 tsp. coconut cider vinegar (or apple cider vinegar)

1 tsp. coconut sugar

1/8 tsp. salt


Do you love carrot cake?... Then these plant-based, healthy 'carrot cake' pancakes are a MUST TRY! It's a vegan, gluten-free and guilt-free breakfast that will keep you full and satisfied. Make any morning into a special occasion / day worth celebrating with these thick, fluffy stacks of pure pancake bliss. Top your vegan pancakes with this deliciously simple cashew cream cheese frosting! Add any additional toppings to satisfy your morning sweet tooth cravings: like a honey/maple syrup drizzle, pecans, coconut flakes, etc. Rise and get your shine on Root to Rise Tribe!

To make the pancakes - Add all ingredients (coconut milk - salt) in a blender. Mix on medium-high speed until smooth. Adjust consistency with more liquid/flour as needed. You are looking for a thick but light batter consistency.


Stir in the raisins, coconut shreds and pecans.


Heat a skillet over medium-high heat. When hot, add 1 tsp. coconut oil. Add ~1/3 cup pancake batter to the pan. Cook 2 - 3 minuets per side, or until the edges and center begin to bubble and the under side is golden browned. Flip and continue to cook another 2 -3 minutes, or until cooked through. Note: use a spatula to carefully flip the pancakes; don't make them too big to prevent from breaking.


Do you love carrot cake?... Then these plant-based, healthy 'carrot cake' pancakes are a MUST TRY! It's a vegan, gluten-free and guilt-free breakfast that will keep you full and satisfied. Make any morning into a special occasion / day worth celebrating with these thick, fluffy stacks of pure pancake bliss. Top your vegan pancakes with this deliciously simple cashew cream cheese frosting! Add any additional toppings to satisfy your morning sweet tooth cravings: like a honey/maple syrup drizzle, pecans, coconut flakes, etc. Rise and get your shine on Root to Rise Tribe!

To make the cream cheese frosting - Soak the cashew for 30+ minutes in boiling water.


Drain the nuts and add all ingredients to blender - mix on medium-high speed until smooth and creamy. Taste and adjust as needed.


Serve the pancakes warm with the frosting! Add any additional toppings: nuts, raisins, etc.


Do you love carrot cake?... Then these plant-based, healthy 'carrot cake' pancakes are a MUST TRY! It's a vegan, gluten-free and guilt-free breakfast that will keep you full and satisfied. Make any morning into a special occasion / day worth celebrating with these thick, fluffy stacks of pure pancake bliss. Top your vegan pancakes with this deliciously simple cashew cream cheese frosting! Add any additional toppings to satisfy your morning sweet tooth cravings: like a honey/maple syrup drizzle, pecans, coconut flakes, etc. Rise and get your shine on Root to Rise Tribe!

Enjoy!