Carrot Cake Pancakes-....topped with vegan peach sour cream

Carrot Cake Pancakes

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

1 cup  grated carrots

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

1⁄4 cup 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

Cinnamon, nutmeg, allspice, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

a dash of ground cloves and powdered rosemary

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour, but you can 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