Vegan Carrot Cake Pancakes
Ingredients
- 2 medium carrots, grated
- 2 tablespoons ground flaxseed
- 3/4 cup oat flour
- 2 scoops vegan vanilla protein powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- approximately 1.5 cups almond milk or water
Toppings
- vegan organic creamy cashew vanilla bean yogurt
- slivered almonds
- mini vegan chocolate chips
Preparation
Combine the dry ingredients in a bowl: oat flour, ground flaxseed, protein powder, cinnamon, and baking powder.
In a separate bowl, mix the wet ingredients: grated carrots, apple cider vinegar, vanilla extract, and almond milk.
Stir the wet mixture into the dry ingredients until just combined, avoiding overmixing.
Heat a skillet or griddle over medium heat and lightly grease with oil or cooking spray.
Pour batter onto the hot surface to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown on both sides.
Serve the pancakes topped with cashew yogurt, slivered almonds, and mini chocolate chips.
