Happy New Years Eve everyone! I’m in Maine with my family for the holiday — skiing is big hobby in my family. Although I might prefer to be home doing other festivities (you know what I mean) with my friends, it’s nice to be here, being active and relaxing. I still have three more weeks for festivities before I return to Hopkins.
As a send off post for the New Year I’m including a recipe for vegan Carrot Cake pancakes, adapted from the Happy Herbivore. It’s a ridiculously easy recipe and almost as good as normal pancakes. I’ll be honest and say it’s not quite as good but I think that has more to do with Happy Herbivore’s low-fat approach. Many other websites have vegan pancakes full of margarine and fat and deliciousness but seeing as one of my New Year’s resolutions is to lose five pounds (along with make Dean’s List, get a boyfriend, the usual) I decided fat-free pancakes were the way to go. Seriously though. Fat free pancakes? Hell yeah.
2 cups whole wheat pastry flour
2 tsp baking powder
¼ tsp salt
2 tbsp pure maple syrup
1 cup plant-based milk
½ cup water
1 tsp vanilla extract
1 tsp cinnamon
6-7 carrots shredded (more carrots if you like them)
1 tsp nutmeg
1. Spray pan with cooking oil and preheat on medium.
2. Combine all the ingredients in a bowl and gently stir until evenly mixed, adding another 1/4 cup non-dairy milk if necessary.
3. Let rest 10 minutes if you can.
4. Ladle batter onto the skillet. When bottoms of the pancakes are golden and bubbles begin to appear on the tops, flip over.
5. Cook for another 2-3 minutes.
I really like mine over done so I let it cook for a little longer and preheat my pan to medium high. And I added a lot of nutmeg. I seriously love nutmeg.
Well I hope everyone is ready to say goodbye to 2o12 and is ready for a freakin’ awesome 2013. I have a good feeling about this year. What are everyone else’s resolutions? I have about 20 of them so maybe that’s a sign I need to re evaluate my life…
Anyways, have a glass (or five) of champagne for me!