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Carrot Pancakes with Maple Cashew Cream
(If you do not have a juicer, store-bought carrot juice or a different flavor of your choice can be used)
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Course Breakfast
Special Diet Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Servings
medium-sized pancakes
Ingredients
For the batter:
For the Maple Cashew Cream:
Course Breakfast
Special Diet Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Servings
medium-sized pancakes
Ingredients
For the batter:
For the Maple Cashew Cream:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Juice carrots. Add carrot juice to a blender with the remaining batter ingredients and blend until smooth. Preheat griddle to medium high (using oil/nonstick spray or butter if not nonstick surface), spoon enough batter to make a medium-sized pancake (approximately 1/4 cup).
  2. For the Maple Cashew Cream, blend on highest power. Reduce water for a thicker result. Drizzle over pancakes and serve immediately.
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