Carrot Cake Pancakes

I have Isa Chandra Moskowitz to blame for this latest addiction. I follow her on twitter and she tweeted about 'carrot cake pancakes' - complete with link to the ppk recipe. I had never even heard of carrot cake pancakes up till that point but immediately knew I would be making these. Soon. The only problem was her recipe used flax seed for the egg replacer. Try as I may I have never been able to get on board with flax seeds. I know, I know - remove this girl's vegan membership card - stat!! 

I'm sure like everything she makes they are super yummy so if you get on with flax seeds go have a go. I don't, so decided to have browse online for non-vegan carrot cake pancake recipes I could veganise myself. Turns out these are quite popular - loads of recipes out there but all pretty much the same concept - carrot cake flavoured pancakes. In the end I decided to just carrot cake up my standard pancake recipe, which, I shockingly now realize that I haven't posted yet! We've only been having pancakes every weekend since becoming vegan......well, expect a 'Back to Basics' Pancake post soon! Update: here is the recipe for my basic pancakes :-) 

Anyway, these turned out sublimely good, taste just like carrot cake and just like, well, pancakes - go figure! I just can't believe they have escaped me for this long, so thank you Isa Chandra and thank you twitter, our pancake weekends just got a little more yummy!

Carrot Cake Pancakes:

Yields about 15 pancakes

280g plain flour
3 tsp baking powder
1/2 tsp salt
300ml rice milk
120ml sparkling water
50g light brown sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
1/16 tsp ground ginger
1/16 tsp ground nutmeg
about 100 - 150g grated carrot

First, the carrots, as both Isa Chandra and others have stated the carrots need to be quite fine as pancakes don't cook as long as cake or muffins would. I followed their advice and put the carrots first through the shredder on my food processor then switched from the shredder to the blade to chop then even smaller. If you don't have a food processor just shred as fine as you can then chop the shreds up even finer.

Second, I ground up the brown sugar in a mortar and pestle to get it as fine as possible as pancakes don't get to cook very long and I didn't want any undissolved sugar in there. This is, however, probably not that important. Mix together all the dry ingredients and set aside. In another bowl whisk the milk, oil, vanilla oil and carrots. Lastly whisk in the sparkling water then quickly add this to the dry ingredients folding in until just mixed. Do not overmix or whisk this until smooth, lumps are good!

Heat your pan or pans on medium heat then brush or spray with a little oil, more if you don't have non-stick pans. Add about 1/3 cup per pancake and cook until they start to bubble then flip over and finish cooking the other side. Make sure the heat isn't high so that they get too golden before the inside cooks. I kept mine warm in a low heat oven while I cook them all. When all done serve with your favourite vegan margarine and loads of warmed up maple syrup - essential, of course ;-)

♥

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