Howdy, friends! It has been ages since my last blog post, and after my long hiatus from Sunny Side Up, I'm so ready to get back into the swing of things! So without further ado, I present to you all the most amazing, delicious, VEGAN pancakes! Don't be intimidated by the fact that these bad boys don't have any eggs or dairy products in them... they are one-hundred-percent scrumptious without all that stuff. This recipe is from the totally rad Post Punk Kitchen food blog, which is written by the amazing vegan chef Isa Chandra (theppk.com). I have made a few of her recipes before, and if anyone can create a tasty vegan amalgamation of carrot cake and pancakes, it would be her!
At first I was skeptical because when I first read the recipe there didn't seem to be any binding agents, such as eggs, to hold the batter together. Apart from the ground flax seeds (again, don't be afraid of this stuff - you can't even taste it!) and the maple syrup, I was afraid that pancakes would disintegrate after flipping on the griddle! But, as I've said, Isa Chandra is quite a pro at what she does, and the batter came together beautifully and without a hitch.
Today is also Father's Day, and the pancakes were a hit with all of us, especially my dad! When the batter hits the griddle, the most amazing spicy, warm smell wafts throughout the room from the cinnamon, nutmeg, ginger, and allspice jazzing up the mixture. The carrots remain ever so slightly crunchy, which adds a great carrot-cakey texture. My stepmom even suggested topping them with homemade whipped cream for extra richness, and I would not hesitate to jump on that idea the next time I make these! Who would have thought that veganizing such an iconic breakfast food could turn out so fabulously?! I have seen the other side, and I may never go back to plain jane pancakes again...
Carrot Cake Pancakes
Recipe courtesy of Isa Chandra @ the Post Punk Kitchen (theppk.com)
*2 tablespoons ground flaxseeds (this can be found at health food stores or in the natural food section of your grocery store)
1 cup almond milk (or your fave non-dairy milk) *I used plain soy milk*
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup (not the thick Aunt Jemima/Eggo/Mrs. Butterworth kind)
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes (very important).
Preheat a large non-stick pan or electric griddle over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. Cook the pancakes until the edges are dry and bubbles have formed on top. Flip, and cook for another minute or so until golden brown on both sides and cooked through. Continue until all the pancakes are cooked.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup. YUM!
At first I was skeptical because when I first read the recipe there didn't seem to be any binding agents, such as eggs, to hold the batter together. Apart from the ground flax seeds (again, don't be afraid of this stuff - you can't even taste it!) and the maple syrup, I was afraid that pancakes would disintegrate after flipping on the griddle! But, as I've said, Isa Chandra is quite a pro at what she does, and the batter came together beautifully and without a hitch.
Today is also Father's Day, and the pancakes were a hit with all of us, especially my dad! When the batter hits the griddle, the most amazing spicy, warm smell wafts throughout the room from the cinnamon, nutmeg, ginger, and allspice jazzing up the mixture. The carrots remain ever so slightly crunchy, which adds a great carrot-cakey texture. My stepmom even suggested topping them with homemade whipped cream for extra richness, and I would not hesitate to jump on that idea the next time I make these! Who would have thought that veganizing such an iconic breakfast food could turn out so fabulously?! I have seen the other side, and I may never go back to plain jane pancakes again...
Carrot Cake Pancakes
Recipe courtesy of Isa Chandra @ the Post Punk Kitchen (theppk.com)
*2 tablespoons ground flaxseeds (this can be found at health food stores or in the natural food section of your grocery store)
1 cup almond milk (or your fave non-dairy milk) *I used plain soy milk*
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup (not the thick Aunt Jemima/Eggo/Mrs. Butterworth kind)
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes (very important).
Preheat a large non-stick pan or electric griddle over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. Cook the pancakes until the edges are dry and bubbles have formed on top. Flip, and cook for another minute or so until golden brown on both sides and cooked through. Continue until all the pancakes are cooked.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup. YUM!
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