Carrot Cake Pancakes
Veg Life Staff
All Purpose Flour
Pumpkin Pie Spice
1 Tbl Ground Flax + 3 Tbl Water
Almond Milk PLUS 1-1/4 Tbl Apple Cider Vinegar
Tbl Vegan Margarine
Finely Grated Carrots
Optional: Ground Ginger
Finely Chopped Pecans
Maple Syrup for serving
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.
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