The title might be a little misleading because they’re not sweet-sweet like carrot cake, but just right for a little dribble of maple syrup over them. I love to feed them to my kids in the morning because I know they’re one step ahead in getting their veggies for the day! They mix up in one bowl very quickly. Buy white whole wheat flour (whole grain albino wheat) in supermarkets or Trader Joe’s/Whole Foods and use it instead of white flour.
Makes 8 large pancakes
1 1/2 cups white whole wheat flour
1/3 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch nutmeg (optional)
1 cup water
3/4 cup nondairy milk
1 tablespoon light oil (grapeseed, canola, light olive oil etc.)
1/2 cup finely shredded carrot
1-2 tablespoons coconut, grapeseed or canola oil for cooking
Combine the flour, sugar, baking powder, cinnamon, salt and optional nutmeg in a large bowl. Stir in the water and milk, oil and carrot until combined. Let sit for several minutes. Cook on a griddle or large saute pan, using 1/8 of the batter for each pancake, until each side lightly browns and cooks through. Serve with pure maple syrup.