½ teaspoon apple cider vinegar (or other vinegar or lemon juice)
1 large carrot (150g), grated (1½ cups approx.)
1 teaspoon lemon or orange zest
1 cup (140g) wholemeal spelt flour (see below for gluten free option)
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ cup (30g) whole rolled oats or rolled quinoa for GF option
1 egg (*see notes below for vegan option)
¼ cup apple sauce
2 tablespoons brown sugar (I used coconut sugar)
1 teaspoon pure vanilla extract
raisins or walnuts, optional
1 tablespoon extra virgin olive oil, to cook pancakes
Barambah Organic Yoghurt (find it if you can, it really is that delicious!) or your other favourite yoghurt (try coconut yoghurt if vegan)
pure maple syrup
Instructions
Start by adding the vinegar or lemon juice to the milk and set aside (this will curdle it, like using buttermilk or yoghurt)
Grate carrot into a large bowl, add lemon or orange zest and stir through.
Into the same large bowl, sift together flour, baking powder and spices. Add oats.
Into a small bowl whisk the egg. Add milk, apple sauce, sugar and vanilla and whisk again to combine.
Pour egg mixture into flour mixture and gently stir to combine.
Heat a large fry pan over medium heat. When hot add about 1 teaspoon of oil and swirl around to cover
Add large tablespoons of pancake mix to the pan, cooking around 4 at a time, and cook for 2-3 minutes on either side, until lightly browned.
Remove from pan and keep warm while you cook the rest of the mix.
Serve topped with your favourite yoghurt and maple syrup.
*vegan egg replacer: mix 1 tablespoon of ground linseeds with 3 tablespoons of water. Mix together, then set aside for 10 mins before adding to pancake batter.
For a gluten free option, use buckwheat flour and add 1 teaspoon psyllium husks
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/03/09/carrot-cake-pancakes/