Carrot Cake Pancakes with Peachy Ginger Compote

Carrot Cake Pancakes 

Prep time    15 minutes  

Cook time   10-15 minutes    

Yield               3-4 servings 

 Ingredients

     Batter

• 1 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups unsweetened nondairy milk
• 1 carrot, roughly chopped
• 1/3 cup unsweetened applesauce
• 2 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

      Add-ins

• 1 carrot, finely shredded
• ½ cup walnuts, finely ground

‍  Directions

1. Place the flour, baking powder, and pumpkin pie spice in a medium size mixing bowl and whisk to combine.  
2. In a blender, add the milk, carrot, applesauce, maple syrup and vanilla.  Blend until the carrot is fully processed and the milk turns orange in color.  
3. Pour the wet blender ingredients into the flour mixture along with the ‘Add-ins’.  Stir  until combined.  
4. Heat a nonstick griddle over medium-high heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Flip the cakes and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter.  Hint:  If you prefer a thinner batter, add 1-2 tablespoons of additional nondairy milk.
5. Serve with Peachy Ginger Compote and your favorite unsweetened vegan yogurt. 

✏️Tips & Hints

• These pancakes can be gluten-free if you switch the flour to oat flour along with 1 tablespoon of cornstarch.  The gluten-free version is slightly more dense but still a delicious pancake!

Peachy Ginger Compote

Prep time    10 minutes  

Cook time   20 minutes    

Yield               4 servings    

 Ingredients

• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 4 cups frozen or fresh peaches, skinned, pitted and sliced (about 1 pound frozen)
• Juice of half of a lemon
• 1/2 cup water
• 1 tablespoon maple syrup
• 1 teaspoon minced ginger

‍  Directions

1. In a small bowl, dissolve the cornstarch and water to create a slurry. Set aside
2. In a large saucepan, combine the peaches, lemon juice, water, maple syrup, and ginger and cook over low-medium heat for about 15 minutes, stirring often. The peaches should begin to cook down and become soft and tender.  You can break down the peaches with a potato masher or with a fork if you prefer a smoother consistency.
3. When the fruit is fully cooked, add the cornstarch and water slurry and cook until bubbly and thickened. Serve over pancakes with unsweetened vegan yogurt. You can also use this compote with waffles, oatmeal and banana “nice” cream. 

Carrot Cake Pancakes with Peachy Ginger Compote Grocery List

    Produce 

• 2 medium carrots
• 4 cups fresh or frozen peaches (4-5 medium/large peaches) (or 1 pound frozen)
• 1 lemon (or 1 tablespoon lemon juice)
• 1 teaspoon minced ginger

    Plant-Based Dairy

• 1 1/2 cups unsweetened nondairy milk
• 1 cup unsweetened vegan yogurt (optional pancake topping)

    Grains, Nuts & Seeds

• 1/2 cup walnuts

     Baking & Spices 

• 1 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 tablespoon cornstarch

     Canned and Jarred Goods   

• 1/3 cup unsweetened applesauce