These taste just like carrot cake but they’re much better for you! My husband and toddler love these. I refrigerate the leftover pancakes and toast them the next day for a quick breakfast.
I had a few cups of leftover grated carrot from making Healthy Low-Fat Veggie Muffins a few days ago so I decided to try this pancake recipe. VERY GOOD!
This recipe if from one of my all-time favorite vegan food websites – Post Punk Kitchen.
Carrot Cake Pancakes
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
1/4 cup applesauce
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour – OR whole wheat pastry flour (oat flour works too!)
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
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, applesauce 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 (optional or use a non-stick pan). 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.Tags: carrot, carrot cake pancakes1, flaxseed, pancakes