Makes 12 three inch pancakes
When you want carrot cake but it’s way too early to eat cake and retain your dignity…Carrot Cake Pancakes to the rescue! These are moist and homey with hints of spice, just like their cakey inspiration. You can also add pecans or walnuts (1/2 cup or so), if that’s how you roll. I was just craving straight-up carroty goodness so I skipped them.
A note about the grated carrot: I do mean grated not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!) They should look something like this:
2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces (see note)
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.
Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.