master

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.

Carrot Cake Pancakes

white whole-wheat flour

baking powder

pinch of salt

ground cinnamon

dash of ground cloves

dash of ground ginger

light brown sugar

nondairy milk

water

shredded carrots

pure maple syrup, for dipping

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

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

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.

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

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.