Carrot Cake Pancakes
Prep time 15 minutes
Cook time 10-15 minutes
Yield 3-4 servings
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups unsweetened nondairy milk
- 1 carrot, roughly chopped
- 1/3 cup unsweetened applesauce
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 carrot, finely shredded
- ½ cup walnuts, finely ground
- Place the flour, baking powder, and pumpkin pie spice in a medium size mixing bowl and whisk to combine.
- In a blender, add the milk, carrot, applesauce, maple syrup and vanilla. Blend until the carrot is fully processed and the milk turns orange in color.
- Pour the wet blender ingredients into the flour mixture along with the 'Add-ins'. Stir until combined.
- Heat a nonstick griddle over medium-high heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Flip the cakes and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter. Hint: If you prefer a thinner batter, add 1-2 tablespoons of additional nondairy milk.
- Serve with Peachy Ginger Compote and your favorite unsweetened vegan yogurt.
✏️Tips & Hints
- These pancakes can be gluten-free if you switch the flour to oat flour along with 1 tablespoon of cornstarch. The gluten-free version is slightly more dense but still a delicious pancake!
Peachy Ginger Compote
Prep time 10 minutes
Cook time 20 minutes
Yield 4 servings
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- 4 cups frozen or fresh peaches, skinned, pitted and sliced (about 1 pound frozen)
- Juice of half of a lemon
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 teaspoon minced ginger
- In a small bowl, dissolve the cornstarch and water to create a slurry. Set aside
- In a large saucepan, combine the peaches, lemon juice, water, maple syrup, and ginger and cook over low-medium heat for about 15 minutes, stirring often. The peaches should begin to cook down and become soft and tender. You can break down the peaches with a potato masher or with a fork if you prefer a smoother consistency.
- When the fruit is fully cooked, add the cornstarch and water slurry and cook until bubbly and thickened. Serve over pancakes with unsweetened vegan yogurt. You can also use this compote with waffles, oatmeal and banana “nice” cream.