Vegan Carrot Cake Pancakes
Made with Native Forest Organic Light Coconut Milk.
These vegan carrot cake pancakes taste like eating dessert for breakfast! 
They’re super soft, fluffy, moist, and easy to make. Like classic carrot cake, the batter is filled with shredded carrots, walnuts, raisins, and cinnamon.
The one-bowl recipe is also dairy-free, egg-free, and gluten-free friendly. Complete them with cream cheese icing for a delicious breakfast treat!
Not only is it made with one bowl and pantry staples, but it also contains no eggs and no dairy. Plus, you can meal prep the pancakes ahead of time and store them in the refrigerator for later!
The batter comes together with Native Forest Organic Light Coconut Milk, flour, shredded carrots, walnuts, raisins, flax seeds, coconut sugar, and spices!
This spring breakfast idea is great for weekends, Easter, Mother’s Day, and more. 
Ingredients:
Pancakes:
- 1 and ½ cups Native Forest Organic Light Coconut Milk
- 1 tbsp lemon juice
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour (gluten-free all-purpose flour, if needed)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp ground ginger (optional)
- ¼ tsp ground nutmeg (optional)
- ⅛ tsp ground cloves (optional)
- ¾ cup finely shredded carrots (~2 large carrots)
- ¼ cup finely chopped walnuts
- ¼ cup chopped raisins
Icing:
- ½ cup powdered sugar, sifted
- ¼ cup vegan cream cheese, softened
- 1–2 tbsp Native Forest Organic Light Coconut Milk
- ½ tsp vanilla extract
- Pinch of salt
- Prep: Prepare the flax egg by combining 1 tbsp ground flaxseed and 3 tbsp water in a bowl. Peel and shred 2 large carrots, then measure 3/4 cup.
- Batter: In a large bowl, add coconut milk and lemon juice. Let stand for 5 minutes. It will begin to curdle. Add the flax egg, coconut sugar, and vanilla extract. Whisk together. Add flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves to the bowl. Mix together just until the flour is incorporated. Add shredded carrots, chopped walnuts, and chopped raisins. Mix together once more.
- Cook: Warm a large skillet over medium heat. Lightly grease it with oil or nonstick spray. Using a 1/3 measuring cup, scoop the batter onto the hot skillet and form round pancakes. Cook for 2-3 minutes, or until bubbles begin to form on the surface, then flip to cook the other side. Repeat until all of the batter is used.
- Icing: Prepare the icing by combining powdered sugar, vegan cream cheese, coconut milk, vanilla extract, and salt in a bowl. Whisk together until smooth. Add more or less coconut milk until you reach your desired consistency.
- Serve: Serve carrot cake pancakes with the cream cheese icing. If desired, top with additional walnuts, raisins, or maple syrup. Enjoy!