Carrot Cake Pancakes topped with vegan peach sour cream topping

Dear friends, this made my day. What a nice surprise, God has been so good to me with so many wonderful surprises, from family and friends. Thankyou God....

this is a nice comment/complement, about my recipe from another group I shared it with (smiling) '' Like · Reply · 57 mins

Claudia Intama

Claudia Intama ... I tried carrot cake pancakes (thanks, Debra!), I LOVED them!!! I was telling the SO that they might be my favorite pancakes ever--the raisins add a sweetness that is amazing, and the chai spice came out wonderfully. I'm impressed!''

Carrot Cake Pancakes topped with vegan peach sour cream topping

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

Carrot Cake Pancakes topped with vegan peach/apricot sour cream topping instead of pancake syrup

1 cup grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup fresh lemon juice soaked plumped organic

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk

1⁄4 cup

ground apple

2

veganeggs

1/8 teaspoon each

Chai Spice or Cinnamon, nutmeg, allspice,

a dash of ground cloves and powdered rosemary...you don't taste the rosemary but it makes the over all flavor better, ok ? :)

Plus, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour... or use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat]....over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side. ....top with vegan peach sour cream - sour cream with grated peach

don't use non stick pans, they emit toxic gas, bad for you, deadly for pets