How's your week going? I've just eaten a slice of delicious homemade olive oil bread that my mom baked just a few hours ago. As I told you in my last post I'm in a serious bread-baking frenzy and seems like I passed on this interest to my mom, (hehe). I'm so in love with the smell of freshly baked bread!
This recipe will please everybody because, who doesn't love pancakes?...and who doesn't love carrot cake? You can have both of them in one dish if you make these Vegan Carrot Pancakes, obviously it won't be as heavenly and decadent as having a slice of carrot cake with cream cheese frosting but it's a great breakfast that will brighten up your cold and grey winter mornings, or any other day of the year...or if you have had a crappy day and all you want is to get home and hide under the covers. Try making these pancakes (or ask your hunny to cook for you) and I'm sure you'll feel better once you smell their sweet spiced aroma, you can hide under the covers after that if you still want to. ;-p
Receta en español aquí!
Vegan Carrot Pancakes
(yield: 10-12 pancakes)
2 tbsp ground flaxseeds.
1 cup soy milk.
1 tsp apple cider vinegar.
1/4 cup water.
1/4 cup maple syrup.
2 tbsp sunflower oil.
1 tsp pure vanilla extract.
1 1/4 cups all-purpose flour.
2 tsp baking powder.
1/2 tsp salt.
1 tsp ground cinnamon.
1/4 tsp ground ginger.
1/4 tsp ground nutmeg.
1/8 tsp ground cloves.
1 cup peeled and finely grated carrot.
1/2 cup walnuts, chopped.
Grate the carrots finely and make sure you drain the excess liquid, it's something I always like to do when using carrots for a cake or any other dessert.
In a small mixing bowl whisk together the flaxseeds and milk for a minute approximately. Add the vinegar, water, maple syrup, oild and vanilla. Mix until well blended.
In a large bowl, sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Make a well in the center of this dry mixture and add the wet ingredients. Mix with a whisk just until combined (don't mix vigorously). Fold in the finely grated carrot and walnuts. Let batter rest for 10 minutes.
Lightly coat a griddle or heavy skillet with cooking spray or oil using a kitchen brush and preheat.
Pour about 1/4 cup of the batter for each pancake. Let the batter set for a few minutes (around 4 minutes) before flipping.
When bubbles start to form on the top of the pancakes and the edges just begin to dry, flip them over and cook the other side about 2 more minutes, until lightly browned.
If you are not going to serve them immediately, once they are cooled, store them in an airtight container wrapped with tin foil.
Serve with pure maple syrup and your favorite fresh fruits, like some banana slices.