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Ginger-Spiced Carrot Pancakes

Cozy up with these ginger-spiced carrot pancakes, perfect for a slow fall brunch. Enjoy the seasonal flavors of ginger, maple, and carrot.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6 pancakes
Course: Breakfast, Dessert, Main Dish
Cuisine: American
Calories: 115
Ingredients Method

Ingredients
  

  • 3/4 cup milk alternative
  • 4 T maple syrup
  • 2 T apple cider vinegar
  • 1 tsp fresh ginger chopped very finely or ginger paste
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup shredded carrots

Method
 

  1. Add milk, maple syrup, fresh ginger, and vinegar to a medium-sized bowl and whisk.
  2. Add all dry ingredients (except carrots) to a large bowl and combine thoroughly. Pour the wet mixture into the dry, fold in the shredded carrots, and stir until combined. The batter will be thick.
  3. Heat a large skillet over medium-high heat and add a touch of neutral oil. Using a 1/4 cup measuring cup, scoop the ginger-spiced carrot pancake batter and pour it into the skillet. I usually cook 3 pancakes at a time.
  4. When bubbles form on the top side of the pancakes, it's time to flip them. Once flipped, they only need about a minute on the other side.
  5. Serve with a dollop of non-dairy butter and top with more maple syrup.