Carrot Cake Pancakes
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!
