Allergen Free Vegan Pancakes

Our go to weekend breakfast is pancakes. I love that they doesn't taste like a vegan knockoff AND can actually have some nutritional value. Even though my kids love cinnamon rolls, there's really nothing more to them than flour and (vegan) butter.

We ALL love these pancakes especially with some chocolate chips or cranberries!

Orange Carrot Pancakes

Serves 4

Dry Ingredients

2 cups flour

1 tsp baking soda

4 tsp baking powder

½ tsp salt

2 TBL sugar

1 large carrot, peeled and finely shredded or vitamixed into some of the liquid

1 zest lemon (optional)

1 zest orange (optional)

Wet Ingredients

2 cups total liquid (water with at least 1/4 cup real preservative free orange juice or lemon juice)

3 TBL oil

1 tsp vanilla

Preheat pan to low-medium heat (1 notch above simmer).  Combine dry ingredients.  I love to use the vitamix to liquefy the carrot into some of the wet ingredients to really hide the carrots.  Add liquid ingredients. Whisk until just mixed.  Drop ¼ cup of batter into pan and add toppings (we love sliced cranberries or chocolate chips).  Covering the pan (cracked to allow steam to escape) helps cook the pancake.  Cook for 3-4 minutes until bubbly and edges are cooked.  Cook 2-3 more minutes after flipping.  

Basic Vegan Pancakes

2 cups flour

1 tsp baking soda

4 tsp baking powder

½  tsp salt

2 TBL sugar

2  cups water

3 TBL oil

1 tsp vanilla