I'm always looking for new ways to jazz up our breakfast, to give the boys a little bit of extra nutrition before their day begins...and these pancakes hit a home run in our house!
To streamline your morning, you can either mix the batter the night prior, or at least measure out the dry and wet ingredients, and then mix them in the morning.
Whole grains, a vegetable and fruit are all in this recipe...all without dairy or eggs and we used gluten-free flour (regular flour is fine too).
Carrot Cake Pancakes (Vegan and Gluten-Free)
1 cup oat flour (grind oats in a food processor or coffee grinder)
1 cup gluten-free flour (we use Bob's Red Mill)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup dried unsweetened coconut (optional)
2 medium carrots, shredded
1/2 cup unsweetened applesauce, or 1/2 cup shredded apple
2 teaspoon vanilla
2 tablespoons oil (coconut or vegetable)
1 1/2 cups milk (almond, soy or coconut)
1 tablespoon apple cider vinegar
1/4 cup honey or agave or maple syrup
Walnuts, Pecans or Sliced Almonds
In a large bowl, mix the dry ingredients. Stir well.
In a medium bowl, mix the wet ingredients. Stir well and add to the dry ingredients. Mix until just fully combined.
In a large skillet over medium heat, add a teaspoon of oil or a bit of cooking spray. Add 1/3 cup batter at a time. Cook until the edges look set, about 3 minutes. Flip and cook another 2-3 minutes.
Top with desired toppings!
Makes 12 large pancakes.
Life is sweet,