1cupflourall purpose, whole wheat white or gluten free mix
1teaspoonbaking powder
1/4teaspoonsalt
1/2teaspooncinnamon
1/4teaspoonginger
1/8teaspoonnutmeg
1/8teaspooncloves
1egg
2tablespoonsbrown sugarcoconut sugar or turbinado sugar will also work
1teaspoonvanilla
1 1/4cupunsweetened almond milk
1cupgrated carrot
1cupgrated apple
For the Maple Cream Cheese Topping
4ouncesroom temperature cream cheese
1tablespoonmaple syrup
1/4cupunsweetened almond milk
1/8teaspooncinnamon
Instructions
For the Apple Carrot Cake Pancakes
Heat a pancake griddle over medium heat.
Whisk together the flour, baking powder, salt and spices in a large bowl.
Beat the egg, sugar and vanilla in a small bowl with a whisk until smooth.
Add the almond milk and whisk again.
Add the carrots and apples to the flour mixture, pour the wet ingredients on top and mix until just combined.
Grease the heated griddle with butter or baking spray.
Scoop the pancake batter in 1/4 cup measurements onto the griddle, spread into a circle (it will be a hearty batter) and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1 minute on the other side.
For the Maple Cream Cheese Topping
Whisk the cream cheese and maple syrup together in a small bowl until combined.
Add the almond milk and cinnamon and whisk vigorously until smooth.