I am not a good sleeper. Since I was a kid I've suffered with insomnia, and now that I set my own working hours, it's gotten even worse. Who cares if I don't fall asleep until 6 am? I can sleep until noon! Nap in the afternoon? Yes please! My sleep patterns are so off track it's gotten a bit ridiculous.

I resolved last night after another almost sleepless night, that I had to try to get back in sync with the rest of the world; I am not a hamster, I should not be sleeping all day. So, despite not falling asleep until 5:46 a.m. this morning, I set my alarm for 9:30 a.m. (still late for the "real world," I know) and determined that I was getting up, come hell or highwater.

It helps to have incentive. So, I decided to make these amazing vegan carrot cake pancakes, recipe courtesy of the Post Punk Kitchen:

This was a really good way to use up the carrots still left in my fridge before my new bin of organic produce comes tomorrow. I also substituted whole wheat flour for regular flour, and olive oil for canola oil - so my pancakes probably had an earthier, nuttier flavour, but they were still delish. And I served mine with sugar free syrup, to cut down on the sweetness. Still, the verdict is: AMAZING!

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1 cup peeled grated carrot, about 6 ounces (Dani's note: I shredded these up in my little food processor - that was definitely the way to go.)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes. (Dani's note: these take WAY longer to cook than what is provided for here. Don't turn up the heat, keep it at medium, but be prepared to cook each batch for at least 5 minutes EACH SIDE).

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.