I have been pretty good with my eating this past week. Trying to get in more veggies and such. I think my stomach issues are a lot of stress but the probiotics are probably helping too. I wanted a nice breakfast but the husband was still sleeping. So I made my own darn brunch on Sunday morning, Carrot Cake Pancakes.
If any recipe is even a little off I know it won’t work for me. I’m still a newbie at pancakes and I need all the help I can get. I’m over the phobia but they still don’t always turn out. These pancakes however DID turn out. I didn’t have any sparkling water and I knew that would give them lift and lightness. I made them anyway with extra almond milk and they turned out fine. I also did half whole wheat and half all-purpose flour since I was almost out of all-purpose flour. Another recipe for dense pancakes but still they turned out ok. The only thing about them is that my grater wasn’t really fine enough for the carrots I guess. Some of them still had a little bit too much texture which usually disappears when they are cooked into bread and muffins. With the less time on the griddle the carrots just didn’t get that soft texture.
I cheated on the topping because I didn’t want to wait to soak cashews and I didn’t want to wake up the husband. So I mixed some tofutti cream cheese with powdered sugar and a bit of almond milk. Worked for me! What a great breakfast!