Carrot Cake Pancakes with salted maple, pecans & currants

  Prep Time: 20mins
  Cook Time: 20mins
  Serves: 4


  • 1 ¾ cups self raising flour
  • ⅓ cup brown sugar
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 2 cups soy milk
  • 1 tbsp vinegar
  • 3 tbsp vegetable oil
  • 1 tbsp apple sauce
  • 2 medium carrots, grated
  • ⅓ cup currents
  • ½ cup maple syrup
  • 2 tbsp water
  • pinch of salt to taste
  • zest ¼ orange
  • ¼ cup pecans, chopped
  • ¼ cup currants
  • 1 can coconut cream, chilled overnight


Step 1

For the pancakes, firstly in a bowl combine soy milk and vinegar. Allow to stand for 5 minutes. Add to this the oil, sugar and apple sauce. In a separate large bowl sift together the flour, salt & cinnamon. Add your wet ingredients to your dry, along with the grated carrot and currents, and mix well. Allow mixture to stand for 5-10 minutes.

Step 2

Next to prepare your syrup. Add maple syrup, 2tbsp water, pinch of salt, orange zest pecans and currants to a small saucepan, and stand to the side. You will need to gently heat the maple syrup on a low to medium heat, while your last pancake is cooking.

Step 3

In a fry pan, on medium heat, add a spoon of butter. Once pan is up to heat, cook each pancake to desired size, adding more butter to the pan as required. Small to medium sized pancakes will equate to about 6-8 pancakes from this recipe.

Step 4

While your last pancake is cooking, place the saucepan with syrup ingredients on a low to medium heat for approximately 4-5 minutes to heat and infuse, stirring occasionally.

Step 5

To plate up, stack your pancakes, pour over the syrup mixture and dollop on top with a generous spoonful of the chilled coconut cream.