1-1/2CAlmond Milk PLUS 1-1/4 Tbl Apple Cider Vinegar
3Tbl Vegan Margarine
1/2tspVanilla
1CFinely Grated Carrotspatted dry
Optional: Ground Ginger
1/4CFinely Chopped Pecansor Walnuts
Maple Syrup for serving
Instructions
Combine almond milk and vinegar. Allow to sit while you prepare the rest of the batter. It should look slightly curdled after 5-10 minutes.
Peel and finely grate the carrot. Using paper towels, squeeze out as much moisture as you can.
Whisk together all of the dry ingredients in a large bowl.
Preheat a griddle (or silver dollar pancake pan as we have here today) and spray lightly with cooking spray.
Add the remaining ingredients and the almond milk mixture to the dry ingredients and fold together.
Using a ladle, ice cream (or cookie) scoop or measuring cup, distribute the batter evenly amongst silver dollar pan or directly onto a hot griddle pan.
If making a large amount, you can preheat the oven to 250 degrees to keep them warm.
Top with pure maple syrup and more chopped pecans.