Carrot Cake Pancakes with Chai Cream

Photo by Rissa Miller

(Makes about 12 pancakes with 6-inch diameter)

Serve these bright pancakes – and they’re loaded with
healthy oats and carrots to fuel you as you enjoy spring. Feeling indulgent?
Add the Chai Cream Topping. Or just do the usual maple syrup! 

2 cups all-purpose flour

1/4 cup rolled oats

1 Tablespoon cornstarch

1 Tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 cup grated carrots (2-3 carrots)

1/4 cup organic sugar

2 teaspoons vanilla extract

2 cups unsweetened vegan milk (oat milk used in testing)

1/3 cup golden raisins

1/2 cup chopped pecans

Vegan butter/margarine to cook

Whisk together flour, oats, cornstarch, baking powder,
cinnamon, and ginger in. large bowl. Set aside. In a smaller bowl, combine
grated carrots, sugar, vanilla extract, and vegan milk. Stir until well mixed.
Make a well in dry ingredients and pour in wet carrot mixture. Stir by hand,
scraping the sides as needed, until no dry components remain. Allow to rest for
15 minutes or up to overnight in the fridge.

Heat a pan to very hot and melt a little vegan margarine to
coat the bottom. Before starting to make pancakes, stir raisins and chopped
pecans into the thickened batter with a few quick strokes. 

Add about 1/4-1/3 cup of batter to the prepared, heated pan and turn down the heat to medium-low or low. When the sides of the pancake begin to bubble, flip and cook the second side. Each side will take a few minutes Replenish vegan margarine as needed during cooking to prevent the pancakes from sticking. Repeat with all pancake batter until about 12 pancakes are made. Serve warm with optional maple syrup or Chai Cream, as below.

Chai Cream

8 ounce container vegan cream cheese, room temperature
(Tofutti brand suggested)

1 cup organic powdered sugar

1/4 cup strongly brewed chai tea

1 Tablespoon maple syrup

Whisk together all ingredients in a bowl until silky
smooth.  Serve at room temperature or chilled; store in the fridge.