Happy Pancake Day everyone!!!
It’s one of my favourite days of the year (it’s almost just as good as Christmas), and today I’ll be whipping up a batch of my new favourite pancake recipe; carrot cake pancakes which are incredibly fluffy and the perfect amount of spice and sweet. I almost forgot to mention that I will be having these bad boys for dinner… yep you read that right- dinner.
When I was a kid my grandma would cook my sister and I up a stack of pancakes to celebrate pancake day, and I even remember when I was in elementary school our classes would get free pancakes; the one day of the year I was excited to go to school. However, I don’t think it’s a celebrated day in America; us Canadians are totally onboard with that whole sweet maple pancake deal any day of the year.
So let’s make this post quick and get onto making that stack!
Carrot Cake Pancakes
- 1/2 Cup Oats (ground down into flour)
- 1/2 Cup Gluten-free all-purpose flour
- 1 tsp Ground Flaxseed
- 1/4 tsp Clove
- 1/4 tsp Ginger
- 1/4 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 2 Tbsp Sultana Raisins (optional)
- 1 pinch Sea Salt
- 1 Small Carrot (finely shredded)
- 1 1/2 Medium Ripe Bananas (mashed)
- 1/2 Cup Unsweetened Almond Milk
- 1 tsp Vanilla
- 1 tsp Apple Cider Vinegar
- 1 Tbsp Maple Syrup
- 3 Tbsp Coconut Yogurt (for topping)
- 2 tsp Chopped pecans/walnuts (for topping)
In a medium sized bowl combine the flour, spices, baking agents, salt, and sultanas together.
2. In a large mixing bowl add the mashed bananas, carrot, almond milk, vanilla, apple cider vinegar, and maple syrup together.
3. Slowly whisk the dry ingredients into the wet and whisk until smooth.
4. In a skillet over medium heat, add oil (I like using avocado oil spray) to grease, add 2 heaping tablespoons worth of batter to the skillet and cook until bubbles start to form and bake on the other side for 2-5 minutes.
5. Repeat until all the batter is used up.
6. Top with coconut yogurt, nuts, and maple syrup. Enjoy!