Carrot Cake Pancakes

Carrot Cake Pancakes Categories: Breakfast|Breads|Vegetables
Nb persons: 2
Yield: 3 pancakes
Preparation time:
Total time:
Source: Everyday Happy Herbivore

    1 c  white whole-wheat flour
    1 T  baking powder
    pinch  salt
    1/2 tsp  ground cinnamon
    dash  cloves
    dash  ground ginger
    2 tsp  light brown sugar, (optional)
    1/2 c  nondairy milk
    1/2 c  water
    1/4 c  shredded carrots

pure maple syrup, for serving

1. In a mixing bowl, whisk flour, baking powder, salt, and spices together.
2. Add brown sugar if using, nondairy milk, and water, and stir to combine.
3. Let batter rest for 10 min.
4. Meanwhile, grate carrots as finely as possible and heat a nonstick skillet or spritz a frying pan with cooking spray. When a drop of water fizzles on the skillet, its ready.
5. Turn heat down to low and mix carrot pieces into batter.
6. Pour pancake batter 1/4 c at a time onto skillet. Cook on one side until bubbles form, about 2 min, then gently flip and cook for another 2-3 min. Repeat, remixing batter between each pancake since the carrot pieces tend to sink down.
7. Serve with pure maple syrup.

Optional: Add 1/8 c amaretto in place of some of the water

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