Vegan Carrot Cake Pancakes

Carrot Cake is one of my favorite desserts of all time (just ask my husband) so as you can imagine, when I saw this Vegan Carrot Cake Pancake recipe on the EatDrinkShrink.com, I HAD to share it with you guys! What I love most about the recipe is that it doesn't have a bunch of ingredients I've never even heard of! It's quick, easy, and totally delicious!

​Pancakes:

• 1 1/2 cups white whole wheat flour
• 2 tablespoons organic light brown sugar 
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 small banana, mashed
• 1 1/2 cups almond milk (room temp, combined with 1 tsp vinegar)
• 3 tablespoons coconut oil melted 
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
• 1 teaspoon finely grated orange zest, optional
• 1/4 cup finely chopped toasted pecans, garnish
• Cooking spray or oil, as needed
• Maple Cashew Cream Cheese Drizzle:
• 1 cup cashews (soaked, drained)
• 1/2 cup maple syrup  
• 1/2 tsp pumpkin spice 
• 4 tbsp almond milk

Instructions

1. For the pancakes: Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the banana, almond milk with vinegar, melted coconut oil, vanilla and orange zest in a large bowl. Add the carrots and mix until smooth. Add the wet ingredients to the dry ingredients. if using, and mix until just combined. To maximize the flavor, cover and refrigerate for at least 30 minutes and up to 3 hours.
2. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or oil Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
3. For the cashew cream cheese: Soak cashews in boiling hot water for 15 minutes or ideally overnight. Combine all of the ingredients in a blender or food processor. Blend until smooth. 
4. To serve: Stack the pancakes on a plate and drizzle with the maple cashew cream cheese, Sprinkle with chopped walnuts or pecans. 

Get more tips and photos of this recipe at ​EatDrinkShrink.com
Recipe & Image Source: EatDrinkShrink.com