Vegan Carrot Cake Sheet Pan Pancakes for Your Pressure Cooker
The fluffiest, easiest pancakes just got a carrot cake makeover — made quick and moist inside your pressure cooker.
Equipment
- 1 Mixing bowl large
- 1 Sheet pan lined with parchment
- 1 Pressure cooker with steam rack
Ingredients
Pancake Batter Ingredients
- 3 cups Non-dairy milk unsweetened, preferably oat milk
- 1 tablespoon Apple cider vinegar
- 3 cups All purpose flour
- 3 tablespoons Baking powder
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Ginger powder
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground cloves
- 1 teaspoon Salt
- ½ cup Organic cane sugar
- ⅓ cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 ¼ cups Grated carrots
- ½ cup Raisins regular or golden
Instructions
Instructions
- Line a sheet pan with parchment paper to prevent sticking.
- In one bowl, whisk together non-dairy milk and apple cider vinegar. Let sit a few minutes to curdle.
- In a separate bowl, mix together flour, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and sugar.
- Add dry mix gradually into the wet ingredients and stir until combined — avoid overmixing.
- Fold in the grated carrots and raisins evenly throughout the batter.
- Spread batter evenly into sheet pan. Place on steam rack inside preheated pressure cooker.
- Cook at high pressure for 25 minutes. Let natural release for a few minutes before performing quick release.
- Cool slightly, cut into squares, and serve with vegan cream cheese frosting or maple syrup.
Notes
Cool completely before storing. Wrap tightly and refrigerate for up to 4 days or freeze for longer storage. To reheat, microwave with damp towel or toast until warm.