3/4 c. all-purpose flour
2 T. yellow cornmeal
1/2 t. dry mustard powder (optional)
1/4 t. salt
1/4 t. baking powder
2 carrots, grated (about 1 cup...Please use a food processor for the grating if you have one. It's exhausting doing it by hand! Or better yet, buy pre-grated carrots.)
4 small green onions, thinly sliced
1 egg, lightly beaten
1/2 c. plant-based milk (almond, soy, rice, whatever)
Combine flour, cornmeal, mustard (if using), salt, and baking powder in a medium bowl. Add carrots, green onions, egg, and milk, and mix well.
Heat a large cast iron skillet over medium heat. (Be sure the skillet is hot before you put batter in. I tried doing otherwise, and the cakes got gummy and stuck to the skillet.) Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to a plate. Repeat with remaining batter.
Serves 2 - 3.