Weekend Brunch Round 32: Carrot Cake Pancakes with Maple Cream Cheese Sauce

Can you believe it’s been a week since I’ve posted anything? After blogging (almost) everyday, it feels like an eternity! As fun as it was to blog about lunches for an entire month, I’ve never been so happy to NOT write about lunches and to talk about brunch again! That’s right, brunch is back baby and better than ever! Or, with a vengeance! or whatever other cliché saying you’d like to throw in there. This is the reason I haul my arse out of bed on a Sunday morning, and this past Sunday I did not want to get out of the warm cozy blanket formed cocoon I had created. Removing myself from my nest into the chilly open air, sounded super not fun, but the thought of warm fluffy pancakes overpowered my coziness and I managed to get up and pour myself some coffee. One plus of having a husband who’s an early bird is that there’s always coffee brewed by the time I get up 🙂 d6c_1228I think I’m becoming a pancake fanatic. I write down all my brunch ideas so that I don’t forget them (seriously, all ideas tend to get lost in my mind, a.k.a. the black hole) and lately all I’ve been writing down is pancakes! I think I’ve written down like 10 different ideas within the past month! So I hope you like pancakes as much as I do because you’re going to be seeing a lot of them…and also waffles, because, Waffles! They’re just so delicious, and are almost like eating cake for breakfast, and no I’m not saying a pancake is equivalent to cake anymore then I’d say that pureed bananas are ice cream, but they’re sweet fluffy and delicious. Plus when you base a pancake on a favorite cake recipe, they get just a little closer to dessert for breakfast, which is just how I like them.d6c_1243I know carrot cake is more of a spring dessert but for some reason carrots = fall to me, and since it’s most definitely finally Fall outside (hooray for sweaters!), it just seemed right to toss some carrots in my pancakes. Although my favorite cake involves a hefty supply of coconut and cream, carrot cake will always have a place in my heart as the runner up. I just love everything about it, the spices, the sweet carrots, the tangy smooth cream cheese frosting, so. Freakin’. Good. So when I applied the similar things I love about carrot cake into a pancake, I was far from disappointed.d6c_1234These beautiful creations (can you tell I’m a fan?) are fluffy, yet hearty and aren’t overly sweet, I saved that part for the topping 😉 I didn’t go overboard with the spices as I wanted each flavor to shine through in all its tasty glory, but they still create an incredible aroma as they cook, I’ve never been so impatient waiting for breakfast. I pretty much hovered over the pan the entire time trying to stop myself from resorting to eating all the pancake batter. Walnuts or pecans are pretty popular in carrot cake, and I considered adding some but I wanted pure unaltered carrot goodness in my pancakes and just sprinkled some on top for a toasty crunch, feel free to add some to the batter if that’s your thing.d6c_1231Now the topping, oooo the topping. I couldn’t pass up the idea of pouring cream cheese on carrot cake pancakes, not doing that would be an abomination to all things pancake AND carrot cake related. The only issue was that they were sold out of vegan cream cheese at all the stores I hit up (all four of them!!), so I went to plan B and made my own cream cheese sauce. Now I’m not claiming that this stuff tastes exactly like cream cheese, but after taking a look at a couple cream cheese recipes online, I came up with something that’s creamy, slightly tangy and full of mapley goodness! Plus, you don’t need to hunt down vegan cream cheese, that in itself is two big ol’ thumbs up right there. And yes, it’s made of cashews…I told you I was on the cashew love train. This stuff is rich, so a little goes a long way but is so much better than just using maple syrup. My non-breakfast eating husband said that these were his favorite pancakes yet! And we ate them at 11:30, so that still counts as breakfast in my books!

Next weekend, when you’re all snuggled up warm in your bed, I hope you make these pancakes. They make getting out of bed on a cold Fall morning worthwhile.

CARROT CAKE PANCAKES WITH MAPLE CINNAMON CREAM CHEESE SAUCE

  • Servings: 10 pancakes
  • Print

Fluffy vegan pancakes filled with sweet carrots and warm spices, topped in a rich and creamy cashew-based maple cream cheese sauce. Total perfection for a cool Fall morning.

Author: The Vegan Cookbook Aficionado

Ingredients

    CARROT CAKE PANCAKES
  • 2 cups shredded carrot
  • 2 cups all-purpose unbleached flour or white whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 to 4 tablespoons maple syrup
  • 1 1/3 cups unsweetened soy milk
  • 2 tablespoons melted margarine, coconut butter or oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sparkling water
  • Toasted walnuts, for garnish


  • MAPLE CINNAMON CREAM CHEESE SAUCE
  • 3/4 cup cashews, soaked in water for 1 hour up to overnight
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons apple cider vinegar
  • 3 to 4 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/3 cup light coconut milk or water
  • 1/2 teaspoon vanilla
  • Pinch of salt

Directions

  1. Preheat the oven to 175 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice and salt. Fold in the carrots. In a small bowl, mix together the milk, sugar, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients. Pour in the sparkling water and mix everything together gently until it all just comes together. Do not over mix, little lumps are ok, over mixing will make your pancakes tough and rubbery.
  3. Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. After 5 to 6 minutes or when they start to bubble on top, flip over and cook for another 6 to 7 minutes. Check underneath before you remove them from the heat, they should be lightly browned.
  4. When finished cooking, place in the preheated oven to keep warm.
  5. In a high speed blender, combine cashews, lemon juice, apple cider vinegar, maple syrup, cinnamon, coconut milk, vanilla and salt. Blend until completely smooth.
  6. Serve warm pancakes with maple cinnamon cream cheese sauce and top with toasted walnuts.
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28 thoughts on “Weekend Brunch Round 32: Carrot Cake Pancakes with Maple Cream Cheese Sauce

  1. Allysia Kerney says:

    I’ve been all emo and missing brunch lately! After Thanksgiving this week, I’m pretty sure I’m going to be interning on Sundays from like…8 to 8. Boo! Might just have to start doing a Saturday brunch. And yeah, definitely gotta have a cream cheese topping for carrot cake pancakes! These look amazing, I have pancake envy.

  2. luminousvegans says:

    Gorgeous pancakes! I’m with ya on the carrot being a fall thing. I think because it pairs so well with autumn spices like cinnamon and cloves. That cream cheese sauce looks amazing!

  3. rika@veganmiam says:

    I’ve been thinking about your blog and I’m glad you’re back on track! These fluffy pancakes look so gorg and yum! I’m also a pancake fanatic – love anything with maple syrup and sweet cashew sauce!

  4. Cadry's Kitchen says:

    You’re so lucky that you’re husband always has the coffee made by the time you get up! It’s the little things… I can’t get over the fluffiness of your pancakes. They look spot-on perfect, especially with that cream cheese sauce!

  5. Lindsay says:

    These look delicious! Although, I can’t have cashews or any other form of nuts or coconut, etc, so any ideas please on that I could use as a substitute for the cashews in the icing? Thanks 🙂

    • Maggie Muggins says:

      You could always use some store-bought cream cheese in place of the nuts, acv and lemon juice and just use a different type of milk in place of the coconut milk. Or you can try subbing some medium firm tofu (about 1 cup) for the cashews. If you go that route, I’d suggest adding the liquid a tablespoon at a time until you reach a consistency you like, as you may not need the full 1/3 cup. It won’t taste exactly the same but it should still taste delicious 🙂

  6. Tessa says:

    Hi, in the ingredients you don’t list sugar but one of the first steps in the instructions is to combine the sugar with the rest of the wet ingredients. Out of curiosity; how much sugar are you supposed to use? Great post by the way! Looking forward to trying these!

  7. Mihl says:

    I had some carrot pulp to use up and made these into waffles by reducing the maple syrup and doubling the oil. They came out great! And that cashew cream is so, so, good!

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