Vegan Carrot Cake Pancakes

Ingredients

1 1/4 c. flour (see below)
1/4 c. brown sugar (gently packed)
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. non-dairy milk
1/4 c. vegetable oil
1 egg from happy chickens
1 1/2 c. finely shredded carrots (from approx. 4-5 medium carrots)
1/4 c. walnuts

Instructions

In a large bowl, whisk together the dry ingredients. Create a hole in the middle and pour all of the wet ingredients and mix until almost combined. Add the carrots and walnuts and stir until fully combined. Allow for the batter to sit for 5 minutes to thicken up.

Heat up a skillet on medium - medium/high heat. Once it is ready to go, grease with olive oil spray or lightly coat with vegan butter.

Using approx. 1/4 c. to scoop out the batter, pour onto a fully-heated greased skillet.

Once it begins to bubble and firm up on the sides enough to lift up with a spatula, it is ready to be flipped. Brown on the other side. Repeat with the remainder of the batter.

Pair with Vegan Cream Cheese Icing.