Carrot Cake Pancakes
Wholesome, no added sugar, and unique! A great way to use carrot juice pulp if you juice your own carrots.
Servings 10 pancakes
Ingredients
Dry ingredients
- 1 cup whole wheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground ginger (use 1/2 tsp if you want noticeable ginger flavor)
- 1/2 tsp ground nutmeg
Other ingredients
- 1.5 cups plant milk (such as soy or almond)
- 1 tsp apple cider vinegar
- 1 cup grated carrot or carrot juice pulp
- 1/2 cup crushed pineapple, drained (optional)
- 1/4 cup chopped walnuts
- 1/2 cup shredded unsweetened coconut
For topping
- pure maple syrup or applesauce, raisins, walnuts, coconut, crushed pineapple
Instructions
- Whisk the dry ingredients together in a mixing bowl. Add the remaining ingredients and stir until just combined--do not over mix. Batter will be pretty orange with all those carrots.
- Heat a skillet to 350 (med/high). Use 1/4 cup measure to pour batter and flatten them slightly since the batter isn't very runny. Flip when edges are matte and bubbles start to pop up on the surface.
- Serve with pure maple syrup or applesauce, and additional chopped walnuts and coconut if desired.
Notes
For nut-free, use sunflower seeds instead of walnuts or skip completely.
For gluten-free, I think GF oat flour would work, but I haven't tried yet.
For sweet pancakes, you can add a few tablespoons of maple syrup or sugar, but the pancakes get much darker brown very fast on the skillet. I like to cut back on sugar and just use maple syrup on top.
If using carrot juice pulp, you can use 1.5 cups since it is drier and less dense.
