Hello dear readers!
I know what you have all been waiting so patiently for and so, without further ado, the lucky reader going home with two jars of internationally delicious nut butters is…
Congratulations commenter number 68:
Congratulations, Mike! It looks like you won something just by facebooking! Isn’t the internet grand?!
Willie and I want to thank all of you for your participation! We quite enjoyed your comments and posts and hoped you enjoyed your visit(s)!
Perhaps, if you aren’t expecting any exciting nut-butter parcels in your mailbox, you may want to console yourself with some pancakes. Some carrot cake pancakes that is. I will warn you that my pancakes are not the most aesthetically pleasing, but they are still pretty fluffy and tasty.
Carrot Cake Pancakes
Yield: about 8 medium-size pancakes
1 cup whole-wheat flour
1 + ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice (optional)
¼ teaspoon salt
dash of cloves (optional)
1 tablespoon maple syrup
¾ cup non-dairy milk (I used rice milk, you may need to add a little more)
1 flax egg (1 TB flaxseed meal + 3 TB warm water)*
2 tablespoons applesauce
1 cup of shredded carrots
¼ cup raisings or dried fruit of your choice (I used dried currants)
- Sift together dry ingredients in a large bowl
- Prepare flax eggs (if necessary)
- Add wet ingredients
- Add carrots & dried fruit
- Fry ‘em up on your griddle/frying pan.
- Commence Nomming.
I’ve been in a pancake-y mood recently and these really hit the spot. They are lovely topped with maple syrup, earth balance, nut butter… Anyway, This recipe is super simple and tasty and I hope you give it a shot!
Until We Eat Again,
Caitlin & Willie
*Feel free to use any other egg replacer, or even eggs, if you must. Let me know how it goes!