Finally - I am starting to get the hang of vegan cooking. Which, in my eyes, is pretty awesome, giving that I'm not vegan. For instance, when I was making these pancakes the other morning, my first tester didn't stick together. Xanthan gum! I thought, almost instantaneously. And guess what? It worked!
I have been thinking a lot about veganism, and here is my dilemma. I know that at some time I will try going vegan. I also know that I am going to be an avid traveller throughout my life. Realizing that travel can put a lot of stress on the body, I can easily see myself doing fasts and cleanses after my travels, and living a high-raw, gluten-free vegan lifestyle at home. However, when I travel in the future I am going to be a local. That means meat, dairy, eggs. (Gluten, too.) All things non-vegan. So...what are your thoughts? Is part-time veganism okay?
OK, I know that these are more fitting in autumn, but I was craving carrot cake and I needed something for Pancakes on Parade - A Sweet & Savory Event.
CARROT CAKE PANCAKES
These hearty pancakes are great with real maple syrup, cream cheese, or both. Makes 8-12 pancakes.
- ¾ cup sorghum flour
- ½ cup + 1T quinoa flour
- 3 heaping tablespoons of gluten-free rolled oats
- 2T agave nectar
- 1T baking powder
- ¾ tsp. cinnamon
- 1½ tsp. xanthan gum
- ¾ cup grated carrot, packed
- 1¼ cup + 1T unsweetened almond milk
- ¼ cup + 2 heaping tablespoons of raisins
Mix the dry ingredients together with a fork. Stir in wet ingredients, adding the grated carrot and raisins last. Pour the batter onto a griddle and cook on medium heat until one side is brown. Flip and cook the other side. *When pouring the batter, you might need to flatten out the pancakes a little bit because the carrots make it pretty dense.