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Carrot Cake Pancakes with Maple Cinnamon Glaze - Makes 6

INGREDIENTS


PANCAKES:

-1 cup flour

-1 tbsp brown sugar

-1 tbsp cane sugar

-1 tbsp baking powder

-1/2 tsp salt

-1 tsp cinnamon

-1/2 tsp nutmeg

-1/2 tsp allspice

-1/2 tsp ground cloves

-1/3 cup of grated carrot, packed

-1/4 cup chopped walnuts

-1 cup non-dairy milk (oat is best)

-1 tbsp apple cider vinegar

-1 tsp vanilla


GLAZE:

-1 cup powdered sugar

-2-3 tbsp of water

-1 tsp cinnamon

-1 tbsp maple syrup


INSTRUCTIONS:

1. Mix the apple cider vinegar and vanilla with the milk and set aside (must let sit for about 5 minutes).

2. In a large bowl, mix flour, sugar, salt, baking powder, and spices.

3. Whisk the wet ingredients into the dry ingredients.

4. Fold the grated carrots and chopped walnuts into the batter.

5. Let your nonstick pan or griddle heat up (I used coconut oil to cook the pancakes in which gave them a nice golden colour), then begin cooking the pancakes (I recommend about 3 tbsp of batter per pancake). Flip when the pancake start to bubble.

6. While pancakes are cooking, begin the glaze. I always add 1 tbsp of water to the powdered sugar at a time, whisking until I get the perfect glaze-y consistency. Sometimes this is a bit of trial and error - always add less water than you think.

7. Whisk cinnamon and maple syrup into the glaze.

8. Serve pancakes warm with vegan butter/margarine and a generous amount of maple cinnamon glaze. Serve them on Easter morning to really impress your family/roommates (My mom said these were "the best pancakes [she] ever had." No joke.)!





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