Vegan Carrot Cake Pancakes
Ingredients
- 1 cup unsweetened non-dairy 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 sit while you mix the rest.
Shred carrots using a microplane or box grater and set aside.
In a bowl whisk together dry ingredients and spices.
In a separate bowl, mix together the milk-vinegar mixture, applesauce, and vanilla then pour into the dry ingredient bowl.
Using a spatula fold the wet ingredients in four times, pulling the dry from the bottom.
Sprinkle in shredded carrots and continue to fold ingredients together until no dry remains.
Measure out 1/2 cup batter onto a lightly oiled skillet, griddle, or frying pan and cook until bubbles form on the surface, then flip and cook until golden brown.
Tips
Adding pecans to the batter enhances the carrot cake flavor.
You can substitute all-purpose flour for the flours or use a gluten-free blend.
