Step 1

Whisk the flour, baking powder, baking soda, salt, cardamom and nutmeg in bowl.

Step 2

Dump in the remaining ingredients: flax meal, grated carrots, applesauce, yogurt, milk, maple syrup, if using, and vanilla extract.

Step 3

Use a spatula to mix the wet ingredients into the dry. Don't overmix. Stop as soon as there are no traces of dry flour. The batter may appear a bit thick but keep in mind the carrots will express liquid as they cook, so you don't want a very runny batter.

Step 4

Heat a well-seasoned cast iron griddle or a non-stick griddle over medium heat.

Step 5

Brush on an even coating of oil or cooking spray.

Step 6

Scoop out the batter on the griddle using a quarter cup measure. If it is still thick help spread it into a round as best as you can.

Step 7

When bubbles appear near the center of the pancakes and the sides appear to be drying flip over. Cook for another minute or until the pancakes are cooked through.

Step 8

Serve immediately.