Ingredients

The following ingredients have 2 Servings
  • 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 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1 cup non-dairy milk
  • 1 heaping Tbsp non-dairy butter ((melted // I like Earth Balance))
  • 1/2 cup finely grated carrot
  • 1 tsp pure vanilla extract
  • 2 Tbsp crushed walnuts or pecans ((optional // for topping))

Instruction

  • Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.
  • Pour non-dairy milk into a large liquid measuring cup. Add melted butter and vanilla and whisk to combine. Add wet to dry and stir.
  • Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
  • Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes (amount as original recipe is written // adjust if altering batch size). Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
  • 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.
  • Serve with non-dairy butter, shredded coconut and warm maple syrup.