Pancakes are a big favourite of mine at the weekends. During the week we don't really have the time to eat them before my Husband goes off to work, but we enjoy standing together in the kitchen on a Sunday morning, chatting away and eating the pancakes hot out of the pan, while the others cook.
I'm a big fan of Chocolate Covered Katie, and when she posted a Pancake Challenge, it was about all I could do to stop at the two pancakes in three days mark, so, without further ado, I present you, Carrot Cake Pancakes with Creamy Soya Cheese Topping.
Carrot Cake Pancakes - Serves 2 or more
1/2 scant cup flour
1/2 cup rolled oats
1/2 tsp cinnomon
1 1/2 tsp baking powder
large pinch salt
1 cup non-dairy milk
1 carrot medium grated
2-4 tbs currants or raisins
Mix together dry ingredients, then add wet ingredients and fruit, and mix lightly.
Heat a non-stick pan or skillet over a medium heat, oil very lightly
Use a 1/3 cup measure for each pancake, You may find the batter does not spread out without encouragement from the back of a spoon.
Cook until firm in the middle, and flip and cook until golden brown under. This normally takes me two minutes each side.
Serve with syrup or cream cheese topping
Easy Creamy Cheese Pancake Topping
2 tbs vegan cream cheese - I used Pure Dairy Free Soya Soft & Creamy Spread
1/2 tsp maple syrup
1/8 tsp lemon extract
1/8 tsp vanilla extract
1/8 tsp cinnamon
Place in a small bowl and mix together. To get a more runny consistancy, surround the small bowl with just boiled water. This is much nicer made the night before. I mainly made this to use up the left over Pure Dairy Free Soya Soft & Creamy Spread , which was hideously sweet and not at all nice as an actual cheese replacement.