Ok, this is one of those recipes that you can eat guilt-free, so healthy and best of all, DELICIOUS! The texture is very cake-like, and topped with the dreamy cashew cream it really does feel like you're eating carrot cake! What a great way to sneak some carrots into your kids diet! I love that my son feels like he's getting away with 'junk food' when he eats these, but little does he know how healthy they actually are. The cashew cream literally takes less than 5 minutes to make, but you can always make it the day before to get these on the table even faster.
This recipe makes 10 pancakes, and if you think you won't be able to eat them all (even though I easily could!) they freeze wonderfully. As I've said before, I love using barley flour because not only does it sneak in extra nutrition, but it's light colored and doesn't change the taste of your food - so nobody will ever know that it's there!
- 1-1/2 tbsp pure Maple syrup
- 3/4 cup unbleached All-purpose flour
- 1/8 tsp Ginger
- 1 recipe Maple Cashew Cream
- 1/4 cup Walnuts, finely chopped
- 1 tsp Cinnamon
- 2-1/4 tsp Vanilla extract
- 2 tsp Baking powder
- 1-1/2 tbsp virgin Coconut oil
- 1/8 tsp Nutmeg
- 1/8 tsp Sea salt
- 2 tbsp Applesauce (no sugar added is best)
- 1 cup + 2 tbsp unsweetened Vanilla Hemp milk
- 1 generous cup shredded Carrot
- 3/4 cup Barley flour
- 1/8 tsp Cloves
- Make the cashew cream and place in the fridge to thicken.
- Spray a medium cast iron skillet with cooking spray and set it over medium low heat.
- In a large bowl, combine the all-purpose and barley flour, cinnamon, nutmeg, cloves, ginger, baking powder and sea salt and mix together. In a large glass measuring cup, whisk together the milk, oil, applesauce, maple syrup and vanilla. Pour the wet ingredients along with the walnuts and shredded carrot into the dry ingredients and mix well with a spatula. Mixture will be very thick.
- Your pan should be nice and hot now so drop your pancake batter by the 1/4 cup and spread the batter with the back of the measuring cup (or your fingers) to make a flat pancake about 4 inches wide. Cook 2-3 minutes until golden brown on the first side, flip and cook an additional minute or 2 on the other side. Spray more oil as needed and adjust the cooking time or heat if necessary. Serve with maple cashew cream and additional chopped walnuts, if desired.