Tuesday, February 28, 2012

Happy National Pancake Day!

In honor of National Pancake Day, I decided to make pancakes for dinner. A search of Post Punk Kitchen for a vegan pancake recipe, I found this. Yes, indeed a keeper. And what I like about it is that it doesn't use sugar. It does have a small amount of pure maple syrup as a sweetener, but otherwise I think they reserve the sweet for adding syrup (or maybe a vegan cream cheese topping?) on top.

Carrot Cake Cupcakes (Vegan):

2 T. ground flaxseeds
1 C. almond milk
1 t. apple cider vinegar
1/4 C. water
1/4 C. pure maple syrup
2 T. canola oil
1 t. pure vanilla extract
1 1/4 C. all purpose flour
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
1/4 t. allspice
1 C. peeled grated carrot (grated, not sliced)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well. In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

***I made a half batch and it was delicious.
***I found this recipe here: Post Punk Kitchen

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