Carrot Cake Pancakes
1 cup unbleached all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
a pinch of salt
a dash of cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1 cup water (fill up until about 1/4 inch from the top)
fresh carrots, grated
1 Tablespoon raisins (optional)
Add the raisins to lukewarm water and allow them to soak while prepping your pancake batter.
Heat a pancake griddle on medium heat.
Add all dry ingredients in a bowl. Whisk until combined together. Then add the water and vanilla. I suggest adding the vanilla to the water, first, to ensure an even flavor distribution.
Stir all ingredients together. Do not over mix. The batter should be lumpy and not too watery. At this point, gently fold in the carrots and raisins.
Spoon the batter onto the griddle and cook on each side for about 2 minutes. When the pancakes begin to form bubbles on it's surface, that is your cue to flip them over.
To serve, drizzle maple syrup over the top and add some allergy free butter substitute if that is your thing.