Carrot cake pancakes

There are important moments and memories I can think of that were marked by having pancakes – special mornings with my son, get together with family and friends and late brunches when the day just gets away from you and we realize it’s time to eat something. Pancakes are fun cause you can keep it interesting – the good old classic, the health-conscious version (I can nail a pretty good whole-wheat, sugar free version with extra superfood ingredients), banana chocolate chip or even a good blueberry beet version that is purple and which my son would never know contains a veggie he would never willingly have. I love these carrot cake pancakes which I adapted from another recipe. Sweet and containing simple ingredients, they are sure to make your brunch a little bit more interesting and very satisfying.

Ingredients

• 2 cups whole wheat flour

• 2 teaspoon baking powder

• ½ teaspoon pumpkin pie spice or cinnamon

• 1 cup grated carrots

• 2 cups of milk or milk alternative

• ¼ cup olive oil or melted coconut oil

• 1 teaspoon vanilla extract

• 2 tablespoons (30 mL) maple syrup, plus extra for serving

• Sea salt

Directions

1. Mix dry ingredients in a bowl and then wet ingredients in a separate bowl. Mix together and combine well. Heat up a skillet and cook pancakes, then serve.