This Carrot Pancake recipe with Cashew Cream Cheese is a savory inspiration for your Sunday brunch or Easter celebrations.
This recipe serves 2 people, but you can always double the quantity and make them for the whole family! If you want to make the Cashew Cream Cheese, you'll have to prepare it a day in advance. Check details below:
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Serving: 6 small pancakes
Course: Breakfast/Brunch
Cuisine: Vegan
Level: Medium
PART 1: Carrot Pancakes
Ingredients
- 2 cups Whole Wheat Flour
- 2 cups Shredded Carrots
- 2 tbsp Olive Oil
- 2 tsp Baking Powder
- 1/2 cup Fresh Water
- Pinch Turmeric
- Salt to Taste
- Fresh Herbs (optional)
Instructions
- Combine all ingredients in a bowl and mix with a spoon until you have a well-combined mixture.
- Heat a sprinkle of olive oil in a non-stick frying pan over medium-high heat. Scoop about 3-4 tablespoons for each pancake. Cook until pancakes are firm, about 3 minutes per side. Transfer to paper towel to drain. Repeat to make the other pancakes, adding more oil to the pan if needed.
- Serve warm with the Cashew Cream Cheese (recipe below) or any other creamy savory toppings that you like.
PART 2: Cashew Cream Cheese
Ingredients
- 2 Cups Natural Cashew Nuts (pre-soaked for 1 hour)
- 1 ½ Cups Fresh Water
- 2 tbsp Olive Oil
- Salt to Taste
Instructions
- Using a blender, mix all ingredients together until you have a smooth paste.
- Pour the mixture into a mason jar and cover it. Let it sit at room temperature for 24 hours.
- Once it is fermented and creamy, you can store it in the fridge
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