Carrot Ginger Pancakes with Spicy Maple Cashew Drizzle

Ingredients

• •1 cup grated carrots
• •1 tablespoon minced fresh ginger
• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon salt
• •1 large egg
• •3/4 cup milk (or non-dairy alternative)
• •2 tablespoons maple syrup
• •2 tablespoons melted butter or coconut oil
• •1/2 cup raw cashews
• •1/4 cup maple syrup (for drizzle)
• •1/4 teaspoon cayenne pepper
• •Pinch of salt (for drizzle)

Instructions

1. 1

   In a blender or food processor, combine the raw cashews, 1/4 cup maple syrup, cayenne pepper, and a pinch of salt. Blend until smooth and creamy, adding a tablespoon of water if needed to reach a pourable consistency. Set the spicy maple cashew drizzle aside.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.

3. 3

   In a separate bowl, whisk the egg, milk, 2 tablespoons of maple syrup, and melted butter or coconut oil until well combined.

4. 4

   Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.

5. 5

   Fold the grated carrots and minced ginger into the batter until evenly distributed.

6. 6

   Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.

7. 7

   Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.

8. 8

   Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if necessary.

9. 9

   To serve, stack the pancakes and generously drizzle the spicy maple cashew sauce over the top. Garnish with toasted cashews or pomegranate seeds if desired.