24-Carrot Cake Pancakes
(Makes 1-2 servings)
All you have to do is mix the dry ingredients for 24-Carrot Cake Cupcakes. This can be done days in advance if you wish. Divide the mix into 4 equal servings. In one of those servings, add 1/4 tsp vanilla extract, level 2 tbsp applesauce , and 1/4 cup shredded carrot.  Then add 4-6 tbsp liquid to the mix and stir.
The best part? You still have three more servings with which you can make cupcakes, pizza, bread, or… more pancakes!
Other topping ideas:
Of course, there’s coconut butter.
And then there’s also: Maple syrup, agave, Soyatoo & jam, raisins & apples, vanilla icing, pineapple juice, strawberries and tofutti cream cheese… I could go on and on.
You’re so pretty! I’d love to win some artisana!
Aww thank you so much!! 🙂
I haven’t tried the agave syrup yet, but we made some sweet tea last night and used agave to sweeten it. I find that I have to use a lot of it to get it as sweet as sugar, but I do enjoy the taste a little better. I’m excited to see what your syrup recipe consists of!
-Molly
Antique Jewelry
hi katie! ive been following your blog for almost a year and finally decided to jump on the commenting crew 🙂 your recipes are amazing!! i am snowed-in here today in freezing NJ and just made a batch of your carrot cake pancakes topped with coconut butter & a little maple syrup.. MMMMMM they were STELLAR!! thanks so much for doing what you do!
Awww hi Rachel!!! So nice to meet you… and now that we’re friends, you’ll share some pancakes with your new friend, right? 🙂 😉
I just made these for lunch, with extra carrot, topped with cream cheese. I think they are my new favorite food.