Carrot Cake Pancakes
Warmly spiced vegan pancakes loaded with freshly grated carrot and topped with toasted walnuts. Special enough for Easter or Mother's Day brunch, easy enough for any weekend morning.
Ingredients
- 2 tablespoons ground flaxseeds
- 1 cup unsweetened oat 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)
- 1 cup walnuts, toasted
Instructions
- In a small mixing bowl, beat the flax seeds together with the milk using a fork for about a minute. Add the vinegar, water, maple syrup, oil, and vanilla. Mix well.
- In a large bowl, sift together the 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 the grated carrot. Let the batter rest for at least 5 minutes.
- Preheat a large non-stick pan over medium heat. Lightly coat with cooking spray or a little oil. Add batter in 1/2 cup scoops, one or two at a time depending on your pan size. Cook for about 4 to 5 minutes, until the tops look mostly set and the edges are dry. Flip, then cover the pan with a lid and cook for another 2 to 3 minutes, until cooked through. Repeat with remaining batter.
- Keep finished pancakes on a plate tented with foil until ready to serve. Top with toasted walnuts and pure maple syrup.
Tried this recipe?Let us know how it was!
