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!

Carrot Cake Pancakes

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
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour – OR whole wheat pastry 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

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.

Beat flax with nut milk

Sift dry ingredients together

Add wet to dry and mix lightly

Fold in carrots

Let sit for at least 5 minutes

Yummy!