Isa's Carrot Cake Pancakes

1 tablespoons ground flaxseeds
1/2 cup soy milk (or your fave non-dairy milk)
1/2 teaspoon apple cider vinegar
1/8 cup water
2 tablespoons pure maple syrup
2 tablespoons unsweetened apple sauce
1/2 teaspoon pure vanilla extract

5/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice

1/2 cup peeled grated carrot, about 3 ounces (see note)

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, apple sauce 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.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Serving Size: Make six 3" pancakes

Number of Servings: 2

Recipe submitted by SparkPeople user BEE_NETTLES.