Carrot Cake Pancakes with a Vanilla Icing cut into them on a small plate
Brunch

Carrot Cake Pancakes with Vanilla Frosting

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Even I cannot deny that we are truly heading into fall 🍁💐🍄. I am here for it!! I absolutely love this cozy time of the year. It always feels that after summer, the air is fresher, crisper. The days are still sunny and warm, yet the nights are cool and snuggly. You can totally curl up with a homemade Hot Chocolate in front of a fire at night and crawl into bed early after a warm shower (and in my ideal world, a day of hiking 😂). And your days? Your days start a bit cozier with these Carrot Cake Pancakes with Vanilla Frosting that I have for you today.

Carrot Cake Pancakes with a Vanilla Icing stacked on a plate with shredded carrots lying around photographed from the top

I have to admit that I love carrots as a vegetable. They are super versatile!! You can eat them savory, crisp, cooked, or raw. You can eat them, sweet-style, in the form of a cake or carrot cake muffins, cookies, and… well pancakes now 😉. They are delicious and in addition super high in nutrients.

Carrot Cake Pancakes with a Vanilla Icing cut into them on a small plate

I love these Carrot Cake Pancakes with Vanilla Frosting because they come together super easily (I feel like I say this about all of my recipes 🤣). First, mix the flour with spices and baking powder. Then you mix the wet ingredients in a separate bowl. Finally, you mix the two and add the shredded carrot – easy! When the pancakes are cooking on the stove, you simply mix the ingredients for the Vanilla Frosting. Done. Want to know what I like best about this recipe? These pancakes rise super high and are extremely fluffy which I classify as “awesome”!!

Carrot Cake Pancakes with a Vanilla Icing stacked on a plate with shredded carrots lying around

Why are these Carrot Cake Pancakes with Vanilla Frosting good for you?

I feel like I speak a lot about some of the more “main” ingredients in this dish. We have covered carrots, oats, and eggs in some of our more recent posts. So I thought I would shine the light on something else this week – small but mighty cinnamon!

Cinnamon

One of the oldest spices known to be around, Cinnamon has amazing medicinal properties!! Watch out for this powerhouse because it, truly, can do amazing things! Where to start? There are usually two types of Cinnamon that you find in the store: Chinese and Ceylon. Ceylon Cinnamon is slightly sweeter, more refined, and harder to come by. Cinnamon is super high in both manganese and copper. In essence, Cinnamon is the inner bark of the cinnamon tree. You can then either buy it as cinnamon bark or, once the bark is ground, as Cinnamon powder. Cinnamon has been shown to control blood sugar levels. When added to high carb foods, Cinnamon has allowed for blood sugar levels to rise more gradually, rather than spike. It has also been shown to increase insulin sensitivity in people with diabetes.

Carrot Cake Pancakes with a Vanilla icing on a small plate covered in icing with a knife and fork stuck into it

Cinnamon contains essential oils that make up most of its healing properties. “Cinnamaldehyde” is well known and researched for its effects on blood platelets. Platelets clump together in order to, e.g. stop blood flow from a cut. But unwanted clotting in our blood vessels is not wished and Cinnamon has been shown to prevent that. Cinnamon has also been shown to have anti-microbial properties. It can stop or inhibit the growth of bacteria and fungi. In a recent study, it was also used as a means to preserve foods by adding a few drops of cinnamon essential oil to a dish. Several foodborne pathogenics did not develop and thereby kept the food fresh for a much longer time period than under normal circumstances. Come on – not too bad for such a small, mighty spice – right?!

Carrot Cake Pancakes with a Vanilla icing on a small plate covered in icing with a knife and fork stuck into it

How can I adjust these Carrot Cake Pancakes with Vanilla Frosting to my Dietary Requirements?

This recipe is vegetarian, nut-free, gluten-free, and refined sugar-free. Due to the eggs and grains used in this recipe, it is, sadly, not suitable for either the vegan or paleo lifestyle.

Carrot Cake Pancakes with a Vanilla Icing cut into them on a small plate photographed up close

Similar Recipes on the Blog

Everyone who knows me knows that I love pancakes… so I will give you a round-up of my favorite ones. It will be difficult, because truthfully – I like them all 😋😍.

Carrot Cake Pancakes with a Vanilla Icing on top cut into showing the middle

And there you have it for this week!! Another pancake recipe in the books 😉. I hope you enjoy this more fall-inspired version and have it on the ready for your next pancake-flipping session 🤩. As always, please let me know how you get on by either commenting below and/or liking the recipe!! Happy pancake flipping 🙌🏻.

Carrot Cake Pancakes with Vanilla Frosting

5 from 1 vote
Recipe by Ann Robejsek Course: Brunch, breakfastCuisine: AmericanDifficulty: Easy
Servings

8

pancakes
Prep time

15

minutes
Cooking time

25

minutes

Simple, delicious, and ready for fall. Let these Carrot Cake Pancakes with Vanilla Frosting be your cake-y start to your morning! Enjoy!

Ingredients

  • Dry ingredients for the Pancakes
  • 1.5 cups (170 gr.) oats

  • 1.5 tsp baking powder

  • 1.5 tsp cinnamon

  • 3/4 tsp ground ginger

  • Dash of ground cloves

  • Pinch salt

  • Wet ingredients for the Pancakes
  • 1/4 cup (60 ml.) maple syrup

  • 2 tbsp olive oil

  • 2 eggs

  • 1/2 cup + 2 tbsp non-dairy milk

  • 3 medium carrots (ca. 200 gr.)

  • Coconut oil/ghee/butter for frying

  • For the Vanilla Icing
  • 1/2 cup (ca. 120 ml.) non-dairy yogurt

  • 1 tbsp maple syrup

  • 2 tsp vanilla powder

How to

  • Dry ingredients for the pancakes
  • Add the oats to a small blender or grind into flour. Add to a bowl along with the baking powder, cinnamon, ground ginger, ground clove, and a pinch of salt. Mix well
  • Wet ingredients for the pancakes
  • Add the wet ingredients (maple syrup, olive oil, eggs, non-dairy milk) to a separate bowl and mix. Now, add the dry ingredients to the wet ingredients and mix well
  • Wash and (if desired) peel the carrots. Grate the carrots by hand, or for ease of use, I always let me food processor take care of that. Mix under the pancake batter and set aside
  • Heat a pan over medium heat and add your frying oil of choice. I used coconut oil as I quite like the slight sweetness that it adds. Once the pan is hot, add about 1/4 cup of batter for each pancake. Wait until bubbles are forming at the top before flipping (that way you know they are done on one side). Continue until the batter is gone. I usually turn my oven to a low temperature in order to keep them warm
  • For the Vanilla Icing
  • Whilst the pancakes are cooking, simply combine the non-dairy yogurt, maple syrup, and vanilla powder and set them aside
  • To serve, simply add the pancakes to a plate with the vanilla icing, more maple syrup, potentially some crushed walnuts, and/or nut butter. The recipe makes enough for 2 portions. ENJOY!

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