Carrot cake pikelets (v, lf)

Light and fluffy, these delicious pikelets will appeal to children and adults alike.
Vegan and low fat.
Makes 16 small pikelets.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/2 cup plain wheat flour
1/2 cup wholemeal spelt flour
3/4 tsp baking powder
3/4 tsp cinnamon
1 tsp chia seeds
1 cup non-dairy milk
1/3 cup apple sauce
1 tsp vanilla
1 medium-large carrot, grated
1/4 cup currants or sultanas (small raisins)

1. Combine the flours, baking powder, cinnamon and chia seeds in a mixing bowl. Add the milk, apple sauce and vanilla and stir well to combine. Add the carrot and currants / sultanas and stir to incorporate. Allow the mixture to sit for 15 minutes or so.
2. Heat a non-stick pan over medium-high heat and grease with oil if desired. Add heaped dessertspoons of your batter to the pan, cooking several pikelets at once if pan size permits.
3. Allow the pikelets to cook for 3 to 4 minutes on each side, until golden brown. Serve warm or cold, plain or with toppings.