Carrot Cake Pancakes, Vegan and Gluten Free

I haven't posted a blog in forever.  Not that anyone noticed, but I haven't been feeling it.  I've still been making post worthy (in my opinion) meals, but have been real lazy about doing anything other than eating them.  I noticed I post a lot of pancake blogs, and i like to make a lot of different kinds of pancakes, husband says I should write a blog that is all pancakes.


So, I've been making
these a lot lately.  So, easy and then we get to start our day with vegetables and pancakes!
My husband said he didn't believe they were healthy.  They are, but the best part about them is how they taste.

Even though I'm 9 months pregnant, I know I'm not the only one who likes them.  Sometimes you cant trust the preggy taste buds.  This is not one of those times.  My almost three year old and husband have both approved!

Some of the ingredients are quite interchangeable, this is just the way I like it best.

I use my coffee grinder to grind up all the flour ingredients, and I use it a lot for cooking.  You can use a food processor, which I use for the carrots.  I like to grind up a bunch of extra carrots when I make these and then I can use them for a few days in other dishes.




Ingredients:
Serves 2-3


Heaping 3/4 cup of rolled oats
1/4 cup of raw cashews
4 tbs chia seeds
1 tbs baking powder
1/4 tsp pink salt
1 heaping tsp of cinnamon
1/4 tsp ground ginger
1/4 ground nutmeg
1 tbs sugar
3/4 -1 cup almond milk (or any non dairy milk)
2 tbs oil (coconut, canola, vegetable, whatever you have)
2 tsp vanilla
juice from half a lemon
1 cup grated carrots

Method:

Grind first 3 ingredients in coffee grinder or food processor.  Add to a medium bowl and add the remaining dry ingredients and stir.  Add in the wet ingredients and stir until combined.

These are thick and so will take at least 3 minutes in oil at medium on each side.

Notes:  You don't have to use raw cashews, you could use more rolled oats instead.  They really make it taste extra amazing though.  Also, I try to use a full serving per person of chia seeds, so I would adjust them to how many people you make them for.

Here's the not cooked side..

One side cooked for comparison.




Top with vegan butter and maple syrup, or you could even whip up some vegan cream cheese with cinnamon and vanilla and lemon.  or just eat them plain, they really are that good!

Another nice thing about making pancakes with fruit or veggies is they stay warm a lot longer!!