Fun fact: carrot cake is my favourite cake of all time. Cue carrot cake energy bites and carrot cake muffins. I might have mentioned that like a billion times before, but hey, it’s super relevant here. What do you do when you want carrot cake over the Easter, but you know you have way too many episodes to catch up on to make an actual carrot cake? You make these easy, fluffy and thick carrot cake pancakes. Oh, yes.
Look. This needs to be on your next meal prep list. Or tomorrow’s breakfast. Or both. These carrot cake pancakes have that spot on flavour of carrot cake thanks to the cinnamon, ginger and nutmeg in the batter. Then of course, I had to add vanilla extract. To top it off – I made you a maple cream cheese drizzle. The maple cream cheese drizzle reminds me of something one of those fancy brunch places would serve you on the side. You’re trying to figure out what is this magical sauce and you figure it’s something crazy fancy. Wrong. It’s vegan cream cheese, almond milk + maple syrup and it’s incredibly simple and tastes divinely complex. You’re going to want to drizzle this all over your pancakes, and probably into your oatmeal, on your bagel, and on pretty much everything after this. Just saying.
Pro tip: Don’t skip those spices. They really amp up the flavour and will have you wanting one of these every time you get a carrot cake craving. Or..am I the only one that wakes up with carrot cake cravings?! Pro tip part 2: I grated the carrots because if you shred them, they won’t cook quickly enough, which we don’t want. So definitely grate them nice and fine. Your pancakes will thank you. Enjoy, friends!
