BEST FOOD RECIPES BLOG 2019

Carrot Cake Pancakes with Cashew Cream Frosting



INGREDIENTS
For Carrot Cake Pancakes

  • 1 cup 100% whole wheat white flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 1 cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 large egg
  • 1 tablespoon honey
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1 cup grated carrots

For Cashew Cream Frosting

  • 1 cup raw cashews
  • ¼ cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon honey
  • Pinch of salt to taste
  • Chopped pecans, for topping

INSTRUCTIONS
For Pancakes:

  1. In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
  2. In a separate bowl, whisk together egg, cashewmilk, honey, coconut oil, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir just until combined.
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