Vegan Carrot Cake Pancakes
Ingredients
- 1 cup unsweetened oat milk
- 1 tablespoon apple cider vinegar
- 3/4 cup whole wheat flour
- 1/4 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon minced ginger
- 1 teaspoon vanilla
- 1/4 cup unsweetened applesauce
- 2 cups finely shredded carrots
Preparation
Mix the milk and apple cider vinegar and let it sit while you mix the rest.
Shred the carrots using a microplane or box grater and set aside.
In a bowl, whisk together the dry ingredients and spices.
In a separate bowl, mix together the buttermilk, applesauce, and vanilla, then pour it into the dry ingredient bowl.
Using a spatula, fold the wet ingredients into the dry four times, pulling from the bottom, then sprinkle in the shredded carrots and continue folding until no dry remains.
Measure out 1/2 cup of batter onto a lightly oiled skillet, griddle, or frying pan and cook until golden brown on both sides.
Tips
Adding pecans to the mix gives the pancakes an even more carrot cake flavor.
