CARROT CAKE PANCAKES
Carrot Cake for breakfast...yes please! This recipe is 100% Vegan & Wheat/Gluten-free using real grated Carrot for a divine texture along with Nutmeg & Cinnamon for that classic Carrot Cake flavour! Topped off with Coconut Yogurt, desiccated Coconut & Oats, it makes the perfect go-to breakfast/healthy snack, as it is super quick & easy too!
Provided by Holly Jade
Time 10m
Yield Makes Approximately 10 Pancakes
Number Of Ingredients 9
Steps:
- Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.
- In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.
- In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.
- With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
- Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy! Recipe by Holly at The Little Blog of Vegan
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