Carrot Cake Pancakes

yogurt topping:
1 cup plain yogurt
juice from 1 lime
1/2 tsp vanilla extract
1 tbsp maple syrup

pancakes:
2 tbsp ground salba seeds
1/4 cup + 2 tbsp water
3/4 cup vanilla soy milk
1.5 tsp apple cider vinegar
3/4 cup whole wheat flour
1/2 cup white flour
1 tbsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
2 tbsp maple syrup
1 tbsp melted coconut oil
2 cups finely grated, loosely packed carrots
handful of toasted almonds, chopped

Make the yogurt topping: Combine the yogurt, lime juice, vanilla and lime juice. Scrape cream into a container and refrigerate until ready to serve (it will firm up a bit).

Stir the ground salba seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.

Stir the apple cider vinegar into the soy milk and allow it to curdle for a few minutes.

Make the pancakes: Combine the whole wheat flour, white flour, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, salba gel and curdled milk mixture. Stir until just combined. Fold in grated carrots gently.

Cook pancakes: Heat a large saute pan to medium-low. Spray pan with warmed coconut to get started. Once it’s heated up, place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process. Repeat with remaining batter, keeping cooked pancakes warm.

Serve hot with yogurt and chopped almonds.

Serving Size: Makes 8 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.