Vegan Carrot Cake Pancakes
Author -Yields: 4 servings
Ingredients
- 1 1/3 cups unbleached, all-purpose flour (160g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 1 cup vegan buttermilk
- 1 1/2 tablespoons cane sugar
- 1 tablespoon avocado oil (plus extra for cooking)
- 3/4 cup peeled, finely grated, lightly packed carrots (about 2 medium small carrots)
- Vegan butter and maple syrup, for serving (optional)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another, medium sized mixing bowl, mix together the buttermilk, sugar, and avocado oil.
- Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.) Fold in the carrots.
- Oil a griddle or large nonstick skillet and heat it over medium for a few minutes.
- Transfer the pancake batter to the skillet in 1/3 cup / 80ml portions. Cook for 2-3 minutes, or until you see small bubbles forming on top of the pancake. Gently flip the pancake over. Cook for another 2-3 minutes, or until the pancake is golden brown on each side and nicely puffy. Repeat this process with all of the pancake batter, cooking 2-3 pancakes at a time, or as many will fit into your skillet without crowding.
- Serve with maple syrup, vegan butter or other toppings of choice.