Carrot Walnut Pancakes
Website: WhatTheHeckDoIEatNow.com
Adapted From: Moskowitz, Isa. "Carrot Cake Pancakes". Isa Does It.
Serves: 10 pancakes
- 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/21/carrot-walnut-pancakes/
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