Carrot Cake Pancakes

CHEF'S NOTE: As an alternative to maple syrup, mix vegan cream cheese with a drop or two of vanilla extract, a dash of cinnamon, a little powdered sugar (optional; to taste), and nondairy milk until it has a runnier consistency.

Makes 6

Ingredients

  • 1 c white whole-wheat flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • dash of ground cloves
  • dash of ground ginger
  • 2 tsp light brown sugar Optional
  • 1/2 c nondairy milk
  • 1/2 c water
  • 1/4 c shredded carrots
  • pure maple syrup, for dipping

Instructions

1

In a mixing bowl, whisk flour, baking powder, salt, and spices together.

2

Add brown sugar if using, nondairy milk, and water, and stir to combine.

3

Let batter rest for 10 minutes.

4

Meanwhile grate carrots as finely as possible and heat a nonstick skillet or spritz a frying pan with cooking spray. When a drop of water fizzles on the skillet, it's ready.

5

Turn heat down to low and mix carrot pieces into your batter.

6

Pour pancake batter 1/4 cup at a time into skillet. Cook on one side until bubbles form, about 2 minutes, then gently flip and cook for another 2 to 3 minutes. Repeat, remixing batter between each pancake since the carrot pieces tend to sink down.

7

Serve with pure maple syrup.