Carrot Walnut Pancakes
 
Prep time
Cook time
Total time
 
Delicious, perfectly spiced carrot pancakes that are sure to become a favourite!
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Adapted From: Moskowitz, Isa. "Carrot Cake Pancakes". Isa Does It.
Serves: 10 pancakes
Ingredients
  • 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
Instructions
  1. Add your ground flax to a bowl and add your favourite non dairy milk.
  2. Beat with a fork for about a minute and then add the vinegar, water, maple syrup, oil and vanilla.
  3. Mix well.
  4. Sift flours, baking powder, salt, cinnamon, ginger, nutmeg and allspice into a large bowl.
  5. Add the wet ingredients and mix until just combined.
  6. Fold in the grated carrot and walnuts.
  7. Preheat a cast iron skillet over medium low and spray the pan lightly with oil.
  8. Add the batter in ⅓ cup scoops. This is key to ensure the batter cooks through properly.
  9. Cook one pancake and if you'd like it thinner, add a bit of water.
  10. Cook for about 4 minutes, flip and cook the other side for another 4.
  11. Serve with maple syrup.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/21/carrot-walnut-pancakes/