Name: Vegan Carrot Coconut Pancakes
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 cup whole-wheat pastry flour ((or unbleached all-purpose)); 2 tbsp organic sugar; 2 tbsp finely shredded unsweetened coconut ((plus more for serving // also known as "desiccated" coconut)); 1.5 tsp baking powder; 1 pinch sea salt; 1 cup non-dairy milk; 1 heaping tbsp non-dairy butter ((melted // I like Earth Balance)); 0.5 cup finely grated carrot; 1 tsp pure vanilla extract; 2 tbsp crushed walnuts or pecans ((optional // for topping)); null null oil spray; null null shredded coconut; null null maple syrup

Instructions

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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].