Whenever I make breakfast for dinner, I try to include some vegetables. Usually this means adding some pureed veg to our pancake or waffle batter (like in my Maple Pecan Pumpkin Pancakes). But last night, for Pancake Tuesday, I decided to try something new and tried a carrot cake inspired pancake and they were delicious!
Dairy Free Carrot Coconut Pancakes
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon coconut sugar (or other sugar of your choice)
- 1/4 teaspoon salt
- 1 egg
- 1 cup coconut milk
- 1/2 teaspoon almond extract (or vanilla if you prefer)
- 1 teaspoon baking spice (or spices of your liking: cinnamon, nutmeg, cloves, etc.)
- 1 cup combined shredded carrot and shredded coconut (I used about 2/3 cup carrot, 1/3 cup coconut)
- Combine all ingredients and mix until flour is smooth and ingredients are well-combined
- Heat a frying pan to medium-high and lightly grease (I use coconut oil spray)
- Cook pancakes until bubbly then flip and cook second side until golden brown.
- Serve warm with maple syrup.
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