For someone with a serious sweet tooth, pancakes are a quick and convenient way of whipping together a satisfying meal using ingredients that I already have on hand. They are also a low risk way of experimenting with a variety of wheat and non-wheat flours, and are easily made without eggs or dairy. Lately it has become a worthy challenge for me to prepare all the food that I make for myself with ingredients that are organic but also cheap and accessible, and as a result pancakes have become a staple in my diet. If you can’t find organic currants, a 1/4 cup of raisins or chopped dried apples make tasty alternatives. Top these fancy hotcakes with freshly sliced bananas and maple syrup and invite your best vegan friends over for breakfast.
Carrot Cake Pancakes (Vegan)
3/4 cup unbleached white pastry flour (or unbleached all-purpose flour), spooned and leveled
3/4 cup whole wheat pastry flour, spooned and leveled
1 tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
Pinch of nutmeg
1 1/4 cup almond milk or other non-dairy milk
3 tablespoons organic raw sugar or sweetener of choice (I often use sucanat)
1 teaspoon vanilla extract
1 1/2 tablespoons oil
1/2 cup shredded carrot, lightly packed
3 tablespoons organic dried currants
In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and nutmeg. Add the currants and toss to combine. Make a well in the center of the flour for the wet ingredients.
In a small bowl, whisk together the almond milk, raw sugar, oil, and vanilla extract. Try to dissolve the sugar as much as possible by giving the mixture the occasional whisk until it is time to combine the liquid with the dry ingredients.
Heat some oil in a large pan over medium heat.
Prepare the shredded carrot while you wait for the pan to become hot.
Add the grated carrot to the wet ingredients and give the mixture a final good stir. Poor the liquid into the centre of the flour and use a wooden spoon or a small stiff spatula to stir the dry ingredients into the wet. Begin in the center and work outwards, slowly drawing the flour into the milk in circular motions until no streaks of flour remain.
Spoon 1/4 cup sized scoops onto the hot pan. Let the pancakes cook until there are open holes on the top of the cakes and the edges are a noticeably darker colour. Flip the pancakes and cook for several minutes more until the bottoms are a dark golden brown. Serve immediately.