Carrot Pancakes

This treat deserves to go on your rotating menu! The first pancake recipe my son Finn ever ate deserves to be published as a Thyme To Thryve Recipe! Make a double batch of this gem and freeze!

 

Ingredients:

 

- 3 tablespoons of flaxseed (ground)

- 1 cup of plant milk

- 1 tablespoon of apple cider vinegar (ACV)

- ¼ cup of water

- ¼ cup of applesauce

- ¼ cup of maple syrup (you can get away with using less, or date paste)

- 1 tablespoon of vanilla

- 1 ¼ cup of all-purpose flour (GF preferred)

- 2 teaspoons of baking powder

- ½ teaspoon of salt

- 2 teaspoons of cinnamon

- pinch of allspice (no more than 1 tsp)

- pinch of nutmeg (no more than 1 tsp)

- 1 cup of finely grated carrots

 

Instructions:

 

1) Mix ground flaxseed and plant-milk together for one minute. Once mixed add in: ACV, water, syrup, applesauce and vanilla. Mix again

2) In large bowl mix together dry ingredients: Flour, baking powder, cinnamon, nutmeg and allspice. Make circle around bowl and add in wet ingredients in the middle of dry ingredients, mix well and then add in carrots.

3) Cook on preheated griddle until pancakes start to bubble. Flip when they meet your desired golden-brown color!

 

 

 

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