Step 1

Prepare a flax egg. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Set aside for 10-15 minutes to thicken.

Step 2

In a bowl, mix together all of the wet ingredients along with the prepared flax egg until uniform. Add all of the dry ingredients and combine everything just until a uniform batter forms. Do not over-stir as this creates tough pancakes. Set aside for 10 minutes.

Step 3

In the meantime, prepare the cream cheese topping. To a small bowl, add in the vegan cream cheese, powdered sugar and 1 tablespoon almond milk. Whisk everything together until smooth and adjust sweetness to taste. Add an additional tablespoon of almond milk if needed to thin to your liking. Set aside.

Step 4

Lightly grease the non-stick pan or griddle over medium heat. Once heated, add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry and bubbles appear on the surface, about 2 minutes, and then cook for a few minutes more.

Step 5

Serve warm with a dallop or drizzle of the cream cheese topping plus additional shredded carrots, crushed walnuts, raisins and maple syrup. Enjoy!