Wednesday, August 28, 2013
Clean and Vegan Carrot Cake Pancakes
2 Tbsp ground flaxseeds
1 cup almond milk
1 tsp apple cider vinegar
1/4 c water
1/4 c pure maple syrup
1/4 c brown sugar
2 Tbsp coconut oil
1 tsp pure vanilla extract
1 1/4 c flour (I mix whole wheat and unbleached white)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp pumpkin spice or all spice
1-2 cups peeled grated carrots
1/4 c walnuts or pecans (optional)
1. In small mixing bowl, beat flax and milk for 1 min. Add vinegar, water, maple syrup, oil, vanilla. mix well.
2. IN large bowl, sift flour, baking powder, salt, sugar, spices. Make a well in center and ad wet ingredients. Mix until just combined. Fold in carrot and nuts. Let batter rest for at least 5 min.
3. Preheat non stick pan over medium. Lightly coat with spray or oil. Add batter in about 1/4 c scoops (good idea is to use an ice cream scooper). Cook for 3-4 min, then flip and cook until lightly browned.
4. Serve with pure maple syrup.
*to mix it up a bit, this tastes delicious with this icing in place of (or in addition to :) maple syrup...