MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Carrot Cake Pancakes
Categories: Pancakes
Yield: 8 Pancakes

1 c Soy milk or any vegan milk
- (240 ml)
2 ts Lemon juice or vinegar
- (10 ml)
1 c All-purpose flour (120 g)
1 tb Baking powder (14.4 g)
1/2 ts Ground cinnamon (1.3 g)
1/4 ts Ground ginger (0.5 g)
1/4 ts Ground nutmeg (0.5 g)
1/2 ts Sea salt (2.8 g)
1 tb Granulated sugar or
- any kind, maple syrup, or
- agave (12.5 g)
1 ts Vanilla extract or
- vanilla paste (5 ml)
1 tb Vegan butter or oil (14 g);
- plus extra for the
- griddle or pan
1 c Carrot (110 g);
- grated, not shredded
1 tb Maple syrup (15 ml)
2 tb Vegan cream cheese (30 g);
- softened &
- room temperature
2 ts Non dairy milk (10 ml)

Preparation time: 15 minutes
Cooking time: 15 minutes

These carrot cake pancakes are fluffy, warmly spiced, and topped with
an irresistible maple cream cheese drizzle. A cozy vegan breakfast!

Maple Cream Cheese Drizzle:

Whisk all of these ingredients together until combined. Serve with
pancakes. You can store in a separate container in the fridge too. If
you want it thinner, add more non-dairy milk per 1/2 ts, or if you
want it thicker add more vegan cream cheese.

Carrot Cake Pancakes:

Mix the nut milk and the lemon juice or ACV together in a small
bowl/measuring cup. Set aside for about 5 minutes--this will make the
vegan buttermilk.

In a large bowl, sift the flour, baking powder, cinnamon, ginger,
nutmeg, and salt. The sifting really helps to make the pancakes
fluffy.

Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture
into the dry ingredients and using a spatula, gently mix the batter
until JUST combined. Fold in the grated carrots, again until just
combined into the entire batter. It's okay (and normal) to have some
lumps.

Let the batter sit for at least 5 minutes to allow the ingredients to
fully incorporate and absorb well together.

Heat a griddle pan or a cast iron skillet over medium heat and brush
with oil or vegan butter.

Pour about 1/4 cup of batter into the pan/skillet for one pancake.
Wait until some bubbles start to form on top. Allow to cook for about
2 to 3 more minutes and then flip the pancakes over once the bubbles
begin to pop on top. Cook for about 2 to 3 more minutes until batter
is cooked through.

Repeat for the rest of the pancakes. Serve pancakes hot and drizzle
with maple cream cheese on top and your favorite toppings.

Enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-carrot-cake-pancakes/>

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