Carrot Cake Pancakes
Carrot Cake Pancakes
Want to add more veggies to your mornings but you crave something sweet? How about these healthy Carrot Cake Pancakes? These pancakes have all the deliciousness of the carrot cake but with less guilt. Make these for brunch or any day!
Ingredients
1 and 1/3 cup all purpose whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 tsp baking powder
1/4 cup coconut sugar or monk fruit sugar
1 tbsp of flax meal mixed with 6 tbsp of water (flax egg)
4 medium carrots grated (about 2 cups worth)
1 tsp of apple cider vinegar
1 tsp vanilla extract
1 1/4 cup soy or oat milk
2 tbsp melted vegan butter or coconut oil
1/3 cup chopped walnuts optional
Method
Mix the dry ingredients with wet ingredients. Make a batter by gently folding the ingredients together. Don’t over mix. Add the shredded or grated carrots and chopped walnuts if using and gently fold the batter until grated carrots and nuts are combined. Set aside.
Heat about 1/2 tbsp butter in a non-stick skillet on medium heat. Using a 1/4 measuring cup, add in the pancake batter to the skillet. Use a tablespoon for a smaller size pancakes.
Cook for 2-3 minutes until it bubbles on top then flip. Cook for an additional 1 minute or so. Repeat with the rest of the batter. Serve pancakes with melted vegan butter and fresh berries.
