Carrot Cake Pancakes
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup quick oats
1 tablespoon ground flax seeds
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 teaspoon nutmeg
1 cup nondairy milk (I use almond)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 tablespoons canola oil
3/4 cup carrots, grated
1/4 cup pecans, chopped
1 (1 1/2 ounce) box raisins (about 2 tablespoons)
1. Combine the flours, oats, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl.
2. Stir in the milk, applesauce, vanilla, and oil and mix well. Add the carrots, pecans, and raisins last and mix until they are all evenly distributed throughout the batter.
3. If you want the batter a little thinner, add an additional 1/4 cup nondairy milk. Preheat a pan on medium, and oil or spray with nonstick spray.
4. Use about 1/4 cup batter for each pancake, and cook, flipping each pancake once.
Top with a small spoonful of vegan cream cheese, more pecans, and of course maple syrup, as desired! For vegan cream cheese, I use Follow Your Heart vegan gourmet.
Source of recipe: I wrote the recipe. Please follow my new blog for other recipes: http://runningonveg.blogspot.com/