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.
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
Instructions
- Add milk, maple syrup, fresh ginger, and vinegar to a medium-sized bowl and whisk.
- 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.
- 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.
- 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.
- Serve with a dollop of non-dairy butter and top with more maple syrup.