Carrot Cake Pancakes

2 tbsp ground flaxseed
1 cup almond milk (or milk that you like)
1 tsp apple cider vinegar
1/4 cup water
1/2 cup applesauce – I use the unsweetened

1 1/2 cup flour – I use 1/2 cup buckwheat flour & 1 cup whole wheat Spelt (I use Anita’s Organic flour-It’s local for where I live)
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 cup peeled and fine grated carrot

In a small bowl mix the ground flaxseed and water together and let sit for a few minutes. Add the apple cider vinegar, milk and applesauce. In a large bowl add the dry ingredients and mix. Add the wet ingredients and mix slightly then add carrot and mix. You can add a little more water if needed. Preheat frying pan with a bit of oil over medium heat. Put in about 1/3 cup scoops of batter and cook about four minutes until the top is starting to look cooked and before the bottom gets too brown, then flip and cook for another 2 to 4 minutes. Adjust for your frying pan and stove.

This recipe I got from the “Isa Does It” cookbook by Isa Chandra Moskowitz. I have change the recipe a bit for our liking. It makes approximately 9 pancakes.