Happy International Carrot Day!! Long ago I wasn’t crazy about carrots. Fast forward to today, we bake them as fries perhaps 2x wk or more. They have the same texture and flavor profile as sweet potatoes, but take less time to bake and are less carb heavy. Needless to say we are all about the carrots in this house!
Carrot cake is an Easter staple and I find that the flavor profile mimics that of pumpkin. Since I’m always about the pumpkin, carrot cake concepts are also some of my favorites. Plus, with a new babe, I’m practicing sneaking in the veggies wherever I can, and these pancakes are a must!
What I love about this recipe, is everything! It’s quick, easy, has minimal ingredients, no oil, doesn’t even need a vegan egg, affordable, packs tons of carrots, you can make with whole wheat flour if desired, it’s festive, pairs well with toasted pecans, and is perfect to capture the Easter holiday!
If you’re looking for an Easter inspired pancake or love all things carrot cake, you have to try my vegan Carrot Cake Pancakes!