Vegan Carrot Coconut Pancakes
These vibrant vegan pancakes combine wholesome ingredients like whole-wheat flour, carrots, and coconut. Light, fluffy, and bursting with flavor, they are perfectly complemented by walnuts, a sprinkle of coconut, and warm maple syrup, making them ideal for a delicious and satisfying breakfast or brunch.
Instructions
- 1
Add the whole-wheat pastry flour (1 cup), organic sugar (2 tbsp), finely shredded unsweetened coconut (2 tbsp), baking powder (1.5 tsp), and sea salt (1 pinch) in a large bowl and whisk to combine.
- 2
Pour non-dairy milk (1 cup) into a large liquid measuring cup. Add tbsp non-dairy butter (1 heaping) and pure vanilla extract (1 tsp) and whisk to combine. Add wet to dry and stir.
- 3
Stir in finely grated carrot (0.5 cup) and let batter rest for 5 minutes while preheating skillet to medium heat.
- 4
Once skillet is hot, lightly grease the surface with [oil spray] or [non-dairy butter] and spoon on 0.25 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts or pecans (2 tbsp) and flip when bubbles appear and the edges look slightly dry.
- 5
Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.
- 6
Serve with [non-dairy butter], [shredded coconut] and [maple syrup].
Nutrition Facts
Per portion