Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep

You can enjoy “cake” for breakfast with these vegan carrot cake pancakes. These plant based pancakes are loaded with grated carrots and raisins. Feel free to add your favorite nuts and seeds.

Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep Ingredients:

2 ½ cups whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 Tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 cups soy milk or almond milk
• 1 Tablespoon apple cider vinegar
• ¼ cup ground flaxseed meal
• ½ cup water
• 1 Tablespoon pure vanilla extract
• 1 ½ Tablespoons molasses
• 5 Tablespoons dark maple syrup
• ¼ cup vegetable oil
• 2 cups finely grated carrots
• ¾ cup raisins

 

Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep

Carrot Cake Pancake Meal Prep

(Vegan) Carrot Cake Pancake Meal Prep blog

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Carrot Cake Pancake Meal Prep
You can enjoy “cake” for breakfast with these vegan carrot cake pancakes. These plantbased pancakes are loaded with grated carrots and raisins. Feel free to add your favorite nuts and seeds.
(Vegan) Carrot Cake Pancake Meal Prep blog
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Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
meals
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
meals
Ingredients
(Vegan) Carrot Cake Pancake Meal Prep blog
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together soy milk, vinegar, flaxseed, water, vanilla, molasses, maple syrup, and oil. Add wet ingredients to dry ingredients. Stir until well combined. Fold in grated carrots and raisins until well distributed. Allow batter to rest for 10 minutes while you prepare skillet or griddle.
  2. Heat a lightly oiled skillet or griddle over medium high heat. Scoop ⅓ cup of batter onto hot skillet. Cook until the surface of pancake bubbles, about 2-3 minutes. Use a spatula to carefully flip pancake. Cook on the other side for another 2-3 minutes, until both sides of pancake are golden brown. Transfer to wire rack set over baking sheet.
  3. Repeat process with remaining batter. Continue to oil skillet between pancake batches. You many need to adjust cooking heat as skillet warms up.
  4. Serve pancakes warm with maple syrup, toasted walnuts, and raisins. Store any leftovers in the fridge and reheat before serving.
  5. *Freeze extra pancakes for next weeks meal prep!
Recipe Notes

Nutrition for 1 out of 8 servings:

7g Protein | 57g Carbs | 10g Fat | 8g Fiber | 326 Calories

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