Carrot Cake Pancakes

By devogirl

Happy Herbivore

I don't know why I never thought until now to blend my love for carrot cake with my love for pancakes. these pancakes take the cake - literally! And they add a vegetable to breakfast. That's what I like to call a win-win!

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.

Nutrition per pancake:
79 calories, .4g fat, 16.8g carbs, 2.3g fiber, 1.9g sugar, 3.4g protein

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

Details

Servings 6

Preparation

Step 1

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.