Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (300g/10.58 ounces)
  • 1 1/2 cup carrots (shredded )
  • 3 Tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tsp vegetable oil (or canola)
  • 1 Tbsp butter (melted (or nut butter))
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cup grated carrots
  • 1 tsp maple syrup

Instruction

  • In a large mixing bowl, combine all dry ingredients - flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
  • In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.
  • Heat a non-stick skillet on low-medium heat. Grease skillet with a bit of butter and pour ¼ cup of batter per pancake. Cook pancakes until bubbles form on the surface then flip to cook on the other side until golden brown. Repeat until no pancake batter is left. Adjust the heat while you are cooking.