Breakfast is my favorite meal of the day. I fell madly in love with making pancakes recently and wanted to create a healthier version using only raw ingredients. Everyone always makes the beloved banana pancakes, but I wanted to try something different. When life gives you carrots and coconuts what do we do? We make Raw Vegan Carrot Pancakes topped with Coconut Cream Frosting. SAY WHAT!?
These pancakes were inspired by my love for carrot cake and coconut. Just thinking about carrot cake with a creamy cream cheese frosting is making my mouth water and my stomach growl. Since I cant really justify having a slice of carrot cake for breakfast (although I want to) infusing these flavors into a pancake will have to do!
These pancakes are dense, moist and have no added sugars. The flavour combination is to die for. What makes this recipe unique, is the fact that I was able to master the typical cream cheese frosting by using coconuts and sunflower seeds. The sweetness and creamy texture of coconut is what makes this frosting SO decadent.
Now, I bet you’re thinking… “What about maple syrup?” Traditionally we top pancakes with good old Maple syrup, but since I was already taking the frosting game to the next level, I knew the syrup needed a revamp. Your probably wondering how I did that right. Well, let me introduce you to a wonderful superfood called Lucuma.
Lucuma is a subtropical fruit native to the Andes region of Peru. The fruit is yellowish green and egg-shaped with a dry, starchy yellow-orange flesh. It is high in fibre, vitamins and minerals. Lucuma is naturally sweet and has a low glycemic index rating, making it an optimal choice for individuals seeking to balance their blood sugar and reduce sugar cravings. This is a perfect pairing for the pancakes as we know the traditional maple syrup is high on the glycemic index. But, the most amazing fact is that it tastes like maple syrup!
This is the perfect pancake recipe for the Sunday morning brunch. I could go on about how amazing these pancakes are but I would like for you to find that out for yourself. Trust me you will never go back to banana pancakes again.
For the Pancakes:
- 2 cups of shredded carrots
- 4 flax eggs (1 flax egg = mix 1 tbls ground flax to 3 tbls water let setup for approx. 15 mins)
- 1 cup of raisins
- 1/2 cup unsweetened shredded coconut
- 1 tsp. ground cinnamon
- 1 tsp ground nutmeg
- pinch of pink salt
For the Frosting:
- 1 cup of sunflower seeds soaked
- 1 cup of unsweetened shredded coconut
- 1/3 cup extra virgin coconut oil
- 1 tsp of vanilla bean power
- 1/4 cup of honey
- add water as needed
- 1 tbsp Coconut Oil
- 3 tbsp Lucuma
- 1 tbsp honey
- add water as needed
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. You want it to be thick and spreadable just like cream cheese. Taste it – mmm. Put in a bowl and set aside in the fridge.
To make the pancakes: Shredded the carrots. Then throw all the ingredients (including the carrots) in a bowl and toss until well combine. Add three quarters of the batch mixer into a food processor and blend until smooth. Add the smooth mixer with the remaining 1/4 batch that was left in the bowl. Stir until well combined.
To make the syrup: Combine all ingredients in a bowl and slowly add water until a syrup is formed
- Form the mixer into 4″ wide circles and lay flat on a Teflex sheet.
- Dry at 115°F (46°C) for 12-18 hours.
- They will be prepared when they are soft, but dry enough so that you can easily peel them off the teflon sheet.
- Spread the coconut cream frosting on pancakes forming a stack.
- Top with shredded coconut, carrot and Lucuma syrup. Enjoy!