Carrot Cake Pancakes
These carrot cake pancakes are vegan, refined-sugar free and made with pantry staples - they taste like carrot cake and they're perfect for Easter brunch!
Servings 8 pancakes
- 1 cup whole wheat white flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- 1 pinch sea salt
- 1 cup oat milk other other plant-based milk
- 2 tablespoons maple syrup
- 3 tablespoons grapeseed oil
- 1 teaspoon vanilla extract
- 1 cup shredded carrots lightly packed
- 2 tablespoons walnuts
- 1 tablespoon shredded coconut
- Cooking spray
In a medium bowl, whisk together the flour, baking, cinnamon, and salt; set aside
In a large bowl, combine the oat milk, maple syrup, oil and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.
Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.
Serve immediately with topped with coconut yogurt, walnuts and maple syrup, if desired.
Calories: 153kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 231mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1398IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg