Carrot Cake Pancakes

Ingredients

plant-based milk

3/4 cup

apple cider vinegar

3/4 tbsp

vegetable oil

2 1/4 tbsp

applesauceunsweetened

3/4 cup

vanilla extract

3/4 tsp

sugar

1 1/2 tbsp

carrotshredded

Nut-freecarrot shredded

1 1/8 cup1 1/8 cup

all-purpose flour

Gluten-freegluten-free all-purpose flour

1 1/8 cup1 1/8 cup

baking powder

1 1/2 tsp

baking soda

3/8 tsp

salt

0.19 tsp

cinnamonground

Soy-freecinnamon ground

1 1/8 tsp1 1/8 tsp

vegetable oilfor cooking

as needed

Method

1. 01Whisk plant-based milk and apple cider vinegar in a large bowl until thickened. Whisk in oil, applesauce, vanilla, and sugar until sugar dissolves.
2. 02Shred carrots and add to wet mixture.
3. 03In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Fold into wet ingredients without overmixing. Rest a few minutes.
4. 04Heat a non-stick pan over medium heat and spray with oil. Scoop 1/4 cup batter portions onto pan, flatten slightly with measuring cup bottom.
5. 05Cook 2-4 minutes per side until browned. Transfer to a lidded container to keep warm. Repeat with remaining batter.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Dairy-free