Carrot Cake ‘N’ Apple Pancakes

 Carrot cake… Swoon!

It’s always been my favorite cake, and my adoration of it has not faltered in the slightest. I recently visited a darling vegan cafe, and ordered a carrot cake muffin with my tea. It was a delectable muffin with toasted coconut flakes on top. I will admit that it was difficult to stay composed during my brunch meeting because I wanted to giggle in bliss with each bite. 

Seeing as I love carrot cake, I decided to make some carrot cake ‘n’ apple pancakes. Win! These were super-absolutely-gotta-try-these yummy 🙂

 I enjoyed mine plain and with some pure maple syrup. You might enjoy them with almond butter, fresh fruit, homemade whipped cream, or chocolate sauce.

Carrot Cake ‘N’ Apple Pancakes
1 c Almond Milk (coconut, rice, hemp, or soy milk will work too)
1/4 c Water
2 tsp Lemon Juice
2 Tbsp Oil (I use coconut oil)
1 1/2 tsp Vanilla extract
1/3 c Apple Sauce (about 1 apple, blended)

1/4 c chopped Walnuts (optional)

–Dry Ingredients:
1 1/4 c Flour (I use whole wheat pastry flour, but all-purpose flour works well too)
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp ground Cinnamon
1/4 ground Ginger
1/2 ground Nutmeg
1 pinch ground Cloves

Directions:
Mix the wet ingredients in a large bowl. In a separate bowl, mix all dry ingredients.
Combine both mixtures.
Lightly oil a pan and turn heat to Med/Low. Pour pancake mix into 5″ patties.
Let pancake sit for 3 minutes before flipping.
*Cook slowly and on med/low heat so that the pancakes cook thoroughly.

Enjoy!