The Green Parent

By The Green Parent

07th November 2018

When you want carrot cake but it’s way too early in the day 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 says Isa Chandra

The Green Parent

By The Green Parent

07th November 2018

The Green Parent

By The Green Parent

07th November 2018

CARROT CAKE PANCAKES

Makes 6 pancakes Total time: 30 mins Active time: 20 mins

  • 2 tablespoons ground flaxseed
  • 1 cup almond milk (or your favourite non–dairy milk)
  • 1 teaspoon apple cider vinegar
  • ¼ cup water
  • ¼ cup pure maple syrup, plus more for serving
  • 2 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all–purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 cup peeled and grated carrot
  • You can also add pecans or walnuts (1/ 2 cup or so), if that’s your thing.

In a small bowl, using a fork, beat the ground flaxseed 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 the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Make a well in the centre and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in the grated carrot. Let the batter rest for 10 minutes or so. Preheat a large nonstick pan or griddle over medium heat. Lightly coat the pan with oil. Add the batter in scant ¹⁄³ cup scoops. Cook for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 4 more minutes. Stack on a plate covered with aluminum foil until ready to eat. Serve with maple syrup.

NOTE: 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 pieces, the better.

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