These are the ultimate pancakes and likely destined to become your new favourite! They’re cakey, fluffy, moist and are a great way to sneak veggies into the kids. I’m not sure why but I’m not a pancakes- for- breakfast kinda girl. We generally make these for supper, add a smoothie and we’re set!
This will make about 10 medium sized pancakes so if you’re cooking for a crowd, double/ triple / quadruple the recipe as needed.
Add your ground flax to a bowl and add your favourite non dairy milk. Beat with a fork for about a minute and then add the vinegar, water, maple syrup, oil and vanilla. Mix well.
Sift flours, baking powder, salt, cinnamon, ginger, nutmeg and allspice into a large bowl. Add the wet ingredients and mix until just combined. Fold in the grated carrot and walnuts.
Preheat a cast iron skillet over medium low and spray the pan with oil. Add the batter in 1/3 cup scoops. This is key to ensure the batter cooks through properly. Cook one pancake and if you’d like it thinner, add a bit of water. You may have to do this a couple of times as the batter sits and thickens. Cook for about 4 minutes, flip and cook the other side for another 4. Serve with maple syrup. Delicious!!
Adapted from Moskowitz, Isa. “Carrot Cake Pancakes”. Isa Does It
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- 4 tbsp ground flaxseed
- 2 cup soymilk (or favourite non dairy milk)
- 2 tsp apple cider vinegar
- ½ cup water or more
- ½ cup pure maple syrup (the real stuff!), plus more for serving
- 4 tbsp canola oil
- 2 tsp pure vanilla extract
- 2½ cups all purpose flour or do half all purpose and half whole wheat or spelt (my preference)
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 2 cups peeled and grated carrot (not shredded. You want it in teeny pieces)
- 1 cup chopped walnuts
- Add your ground flax to a bowl and add your favourite non dairy milk.
- Beat with a fork for about a minute and then add the vinegar, water, maple syrup, oil and vanilla.
- Mix well.
- Sift flours, baking powder, salt, cinnamon, ginger, nutmeg and allspice into a large bowl.
- Add the wet ingredients and mix until just combined.
- Fold in the grated carrot and walnuts.
- Preheat a cast iron skillet over medium low and spray the pan lightly with oil.
- Add the batter in ⅓ cup scoops. This is key to ensure the batter cooks through properly.
- Cook one pancake and if you'd like it thinner, add a bit of water.
- Cook for about 4 minutes, flip and cook the other side for another 4.
- Serve with maple syrup.
Do you think this would work without the oil?
I am thinking it might be a bit sticky for a cast iron or stainless steel pan. I don’t use non stick Teflon cookware, but I know many using no oil in their cooking do. What do you use? 🙂
I’m sure this will be a great hit with all “Pancake Lovers” everywhere!!!