Carrot PanCakes - Vegan & Non Options!

Once upon a time, on a cold, and snowy winters day, I had the time to bake a recipe two ways!  Seems like a fairytale, that I would actually have the time to attempt such a feat.  But it was not just cold, it was really really cold.  Like, -30 with the windchill, cold.  So realistically, I wasn't going anywhere!  A stay in your jammies, and watch movies, and cuddle, kind of winters day.  But first we must fuel bodies for the day ahead, and fill our bellies with a fantastical breakfast. 
Carrot cake in a pancake form?!...not sure how these have never graced this kitchen before, they are seriously so, so good.  Sweet, and light, with a hint of spice, and so much more acceptable than a slice of cake for breakfast...not that I've ever done such a thing before*wink*!   We've been craving/dreaming/drooling about them ever since.  
When I mentioned making them vegan (why did I say anything at all?!), of course I received cringes from Mr. health nut (insert sarcastic tone).  I haven't had the opportunity to play with many vegan baking recipes, so decided it was worth the effort in the name of experimentation, and I did have the time, after all.  Honestly, I really couldn't tell the difference, from the vegan to the non versions, if you like me, also have a house of complainers...maybe just don't tell them!  Delicious success!
I kept the walnuts and dried berries as a topping instead of mixing them in, so as to hear less complaints from the littles, and poured a healthy dose of maple syrup over the stack.   A sweet cream cheese drizzle of some sort (for the dairy-lovers out there!) would have been amazing too, maybe on the next round!  

Vegan Carrot PanCakes
Recipe Adapted From: Isa-Does-It Cookbook

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon vanilla
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup finely grated carrot

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, ginger, nutmeg, and allspice. Make a well in the center and add the wet ingredients. Mix until just combined, then fold in the grated carrot. Let batter rest for at least 5 minutes.
Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter about 1/4 cup at a time. Cook for 2-4 minutes, or until bubbles appear in centre of the pancake, then flip and cook until lightly browned, another minute or two.
To keep them warm, I place them on a cooking sheet in the oven at a low heat, until all the batter is used up. Serve with dried berries, walnuts or pecans, and maple syrup.

Carrot PanCakes (Regular aka Non-Vegan)

1 cup milk (I used 2%)
1 teaspoon lemon juice or apple cider vinegar (The juice or vinegar added to the milk makes buttermilk! - let it sit a minute to curdle)
2 Tablespoons sugar
2 Tablespoons canola oil
1 teaspoon vanilla
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup finely grated carrot

Add the vinegar or lemon juice to milk, and allow to curdle (or use buttermilk in lieu).
In a large bowl, sift together flour, baking powder, salt, ginger, nutmeg, and allspice. Make a well in the center and add the wet ingredients. Mix until just combined, then fold in the grated carrot. Preheat a large non-stick pan over medium heat.  Lightly coat pan with cooking spray or oil.  Add batter about 1/4 cup at a time. Cook for 2-4 minutes, or until bubbles appear in centre of the pancake, then flip and cook until lightly browned, another minute or two.
To keep them warm, I place them on a cooking sheet in the oven at a low heat, until all the batter is used up.  Serve with dried berries, walnuts or pecans, and maple syrup.

Enjoy!