Vegan Carrot Cake Sheet Pan Pancakes
The fluffiest, easiest pancakes just got a carrot cake make over.
Servings: 16
Calories: 151kcal
Ingredients
- 3 Cups Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Apple cider vinegar
- 3 Cups All purpose flour
- 3 Tablespoons Baking powder
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves, ground
- 1 teaspoon Salt
- 1/2 Cup Organic cane sugar
- 1/3 Cup Vegetable oil
- 2 teaspoons Vanilla
- 1 1/4 Cup Carrots, grated
- 1/2 Cup Raisins, regular or golden
Instructions
- Preheat the oven to 425 degrees(F).
- Whisk together the non-dairy milk and vinegar. Set aside.
- In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- Whisk the sugar into the dry ingredients.
- Now, pour the milk/vinegar mixture into the bowl with the dry ingredients. Then pour in the oil and vanilla.
- Whisk until fully combined.
- Add the grated carrots and raisins into the batter and fold them in so they are evenly distributed.
- Pour the batter onto a large sheet pan(13x18) that is lined with parchment paper or a non stick mat.
- Smooth the batter out evenly filling the entire pan.
- Bake for 15 to 17 minutes or until they are golden brown and cooked through.
- Let cool for a few minutes, cut into squares and serve with vegan cream cheese frosting or maple syrup on top.
Video
Nutrition
Calories: 151kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 177mg | Potassium: 333mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1764IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg