1 1/4 cups gluten free baking flour (or regular flour if not gluten free)185g
1egg replacementI love Bob's Red Mill Egg Replacer
1 ¼cupsalmond milk + two teaspoons lemon juice or apple cider vinegar
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 almond milk per ½ teaspoon, or if you want it thicker add more vegan cream cheese.
Carrot Cake Pancakes
Mix the almond milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add the egg replacer, coconut sugar and the vegan buttermilk mixture and whisk until just combined and smooth. Fold in the grated carrots. The batter will thicken slightly while you wait for the griddle or the pan to heat up. The batter should be thick BUT spreadable/pourable. If it isn't you can add a tablespoon of almond milk at a time to thin it out a bit.
Heat a griddle or a cast iron skillet or a pan over medium heat and brush with coconut oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake OR use a greased ice cream scoop (this is my preferred method). Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes (for a total of at least 4 minutes) and then flip the pancakes over. Cook for about 4 more minutes until batter is cooked through. The pancakes will be ready when you press in and they spring back. You don't want to undercook these pancakes! Test the first one to ensure you've cooked it long enough.
Serve pancakes hot and drizzle with maple cream cheese drizzle on top and your favorite toppings.
Make sure that you grate your carrots and not shred them. Shredded carrots won’t cook fast enough, since you’re just making pancakes with a short cook time.You can freeze these pancakes by stacking them in a zipped bag or a Tupperware container in the freezer, with a sheet of wax or parchment paper in between each pancake. This helps to prevent sticking while it’s frozen. Just reheat it in your toaster oven on toast or oven until heated back through, about 3 minutes on 450 F.I love using Bob’s Red Mill Egg Replacer for my egg replacer! You could use a flax egg but I haven’t tested it here yet!You could also use soy milk instead of almond milk if you please, which makes an amazing vegan buttermilk!