When Rick and I started dating I was surprised to discover that what I called a pancake and what he called a pancake were in fact two very different creatures. The fluffy, flap-jack style cakes I grew up eating are a rarity at the local brunch places and in fact, Rick had never eaten an “Anglo style” pancake until I made one for him. He’d grown up eating thin, egg-y crepes, as I suspect many Quebecois do. But luckily, he loved them, being somewhat better at absorbing maple syrup than a French crêpe; and I can usually count on a promise of pancakes to lure a reluctant Rick out of hibernation on the weekend.
I had made a bunch of carrot cake cupcakes for a wedding consultation this weekend and had some shredded carrot left over, so on Sunday I decided to whip up some carrot cake pancakes for brunch. I used whole wheat pastry flour to make them a little more hearty and added some vegan cream cheese for added richness. The results were unbelievably moist and flavourful! I recommend eating them with lots of pure maple syrup, or even a pat of vegan cream cheese.
Vegan Carrot Cake Pancakes (Adapted from Isa Chandra Moskowitz’s Vegan with a Vengeance)
1 Cup Whole Wheat Pastry Flour
1/4 Cup All Purpose Flour (or just use more whole wheat flour, it’s up to you)
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg (I grate mine fresh in, so much yummier!)
2 Tbs Canola Oil
2 Tbs Pure Maple Syrup
1 Cup Soy Milk (I used Vanilla, but you could use plain and just add a little vanilla extract)
1/3 Cup Water
1/4 Cup Vegan Cream Cheese
1/2 Cup Shredded Carrot
In a large bowl, whisk together both flours, the baking powder, spices and the salt. In another bowl (I use a glass measuring cup) mix together the oil, syrup, soy milk, water and cream cheese. Slowly pour the wet ingredients into the dry and mix with a whisk until everything is just moistened. Do not over-mix as this could make your pancakes rubbery. Fold in the shredded carrot and let the mix sit for a few minutes.
Preheat your oven to 200F and melt a small pat of Earth Balance margarine in a non-stick pan. When the margarine just starts to bubble, ladle in some pancake batter (1/3 cup for medium pancakes, 1/2 cup for large ones). Cook for a couple of minutes, until the edges start to lift and bubbles in the middle no longer close. Turn and cook for another minute or two, then transfer to the oven to keep warm. Continue cooking until all the pancake batter has been used.
Top with maple syrup and enjoy!