Gluten Free Vegan Carrot Cake Pancakes

This recipe is linked to Wellness Weekends and Allergy Friendly Friday- be sure to check those sites to find more healthy & allergy-friendly recipes!

Gluten Free Vegan Carrot Cake Pancakes

Makes approximately 12 small pancakes

Ingredients

1 cup gluten free flour mix

1/2 tsp guar gum

1 tsp allergy-safe baking powder

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp sea salt

1/4 tsp vanilla powder

3 T grapeseed oil (I think you could get away with 2T)

3 T organic brown sugar*

Enough liquid to make a batter (approximately 1- 1 1/2 cup)

Approximately 1/8 tsp fresh grated ginger
Approximately 1 1/2 cups grated carrot
Approximately 1/4 cup zante currants

Method
Optional: Preheat oven to 200F to keep pancakes warm while making the rest of the pancakes
Mix flour, guar gum, baking powder, cinnamon, allspice, nutmeg, sea salt and vanilla powder.
Add brown sugar, oil, and your chosen liquid. I used seltzer water. I like to use seltzer water because the bubbles add extra lift and lightness- but any liquid will do. You can use non-dairy milk or fruit juice.
Fold carrots, ginger, and currants into batter. Batter will be thick.
Ladle 1/4 cup batter onto hot griddle. When bubbles start to form, flip pancake.
Keep pancakes warm in a 200 degree F oven while making the rest of the pancakes.

*Sugar-free option: if you use fruit juice as your liquid (apple or white grape would work nicely) you probably won't need any additional sweetener. If you use water as your liquid, you could still try omitting the sugar, or you might use agave nectar, or stevia. You might also experiment with palm sugar, coconut sugar, date sugar, or maple syrup- although those are still sugars. <-- Those options are alternatives to cane sugar, not sugar-free or candida-friendly options.

I topped mine with the following- it was on a whim, and I didn't measure anything, so adjust to your taste.

Raw Vegan Cream Cheese Topping

Ingredients
Soaked raw cashews (Ideally soak 4 hours, but I just put some cashews in a bowl to soak while I was making the pancakes)
Raw agave nectar
Splash of lemon juice
Pinch of sea salt

Method
Blend in high speed blender. Adjust to taste.

Enjoy!