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Carrot Cake Pancakes with Maple Candied Walnuts and Bacon

carrot cake pancakes

5 from 1 reviews

These nutrition-packed Carrot Cake Pancakes are topped with Vegan Coconut Maple Cashew “Cream Cheese” Syrup and Maple Candied Bacon and Walnuts.  They are gluten, dairy and refined sugar-free, yet you’d never guess! Perfect for Easter brunch or any special weekend treat.

Scale

Ingredients

Maple Candied Walnuts and Bacon

Coconut Maple Cashew “Cream Cheese” Syrup

Carrot Cake Pancakes

Instructions

  1. For the Maple Candied Walnuts and Bacon: cook the bacon (I like to use the stovetop if I’m just cooking a few slices) until nice and crispy. Remove from pan and set aside on paper towels. Wipe all excess grease from pan. Cut the bacon into small pieces and return it to the pan along with the rest of the ingredients for the Maple Candied Walnuts and Bacon. Cooking over medium heat, stir all ingredients to coat well. Cook until bubbling, stirring regularly. Syrup will begin to thicken and caramelize after about 5-6 minutes. When syrup is sticking to the nuts and there is not much liquid left, remove from heat. Spread the nuts and bacon onto a parchment lined cookie sheet to cool.
  2. For the Coconut Maple Cashew “Cream Cheese” Syrup: blend the soaked cashew in a food processor until a thick paste forms. Add in the rest of the ingredients (coconut cream, maple syrup, lemon juice, vanilla and salt) and process until smooth. If the syrup starts to separate, it is because of the coconut cream. This normal and all you need to do is, right before serving, microwave it in a microwave-safe bowl for 10-15 seconds. The syrup will blend together smoothly (because the coconut cream will melt) and you will have beautiful, delicious, vegan Coconut Maple Cashew “Cream Cheese” Syrup.
  3. For the Carrot Cake Pancakes: add the dry ingredients into a medium bowl and stir till combined. In a large bowl, add all liquid ingredients except the coconut oil. Add the dry ingredients to the liquid ingredients and stir to combine. Add in the coconut oil and continue to mix until all ingredients are fully incorporated. The pancake batter should be thick. Scoop 1/4 cupfuls onto a hot griddle and cook until bubbles form. Flip and cook for another minute or two. Serve topped with the Coconut Maple Cashew “Cream Cheese” Syrup and Maple Candied Walnuts and Bacon.

Keywords: pancakes, carrot cake, carrots, easter, spring, breakfast, brunch, gluten free, dairy free, refined sugar free, cashew maple syrup, bacon, candied walnuts