Step 1

Add the flaxseed meal and water together in a small bow, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".

Step 2

In a large bowl, add the flour, carrots, baking powder, cinnamon, nutmeg, allspice, and salt together and whisk until well combined.

Step 3

Make a small well in the middle of the dry ingredients and add in the milk, flax eggs, maple syrup, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 Tbsp at a time until more smooth, yet still thick enough.

Step 4

Next, warm a medium-size skillet over medium-high heat for 1-2 minutes. Then, using a paper towel, add vegetable oil and grease the bottom of the pan.

Step 5

Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.

Step 6

Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.

Step 7

To serve, stack pancakes onto one another and top with coconut whipped cream, grated carrots, mint leaves, and lightly drizzle with maple syrup, if desired.

Step 8

Bon Appetit!