Coconut cake is the best!
Pancake heaven: Carrot and coconut pancakes.
I’ve always liked the taste of coconut, not the texture. It is sweet and pleasing. If there’s a carrot cake in the house, I’ll never refuse it. Never. If I had just complained about being terribly full 5 minutes earlier, I would still have eaten a huge slice of sweet carrot with cream cheese frosting. Even thinking about it makes my stomach growl, and I’ve just eaten a snack. Do the math.
Since I cannot eat carrot cake every morning, I will instead infuse these flavors into a pile of flapjacks. I’m happy with that.
What you should know about these pancakes
You only need 20 minutes and ten ingredients, plus one mixing bowl.
They are vegan and contain a small amount of sugar.
There are a lot of carrots that have been freshly shredded.
The coconut flavor is subtle, and the texture is light and fluffy.
These are delicious with shredded coconut, walnuts, and maple syrup.
These are light enough to serve as a breakfast every day but special enough to serve at a brunch on the weekend.
Perfect? Perfect?
The cakes are not as sweet as they appear, thanks to the limited amount of sugar. Coconut and carrot aren’t overpowering, but they seem to work together to create the perfect balance of decadence and heartiness. They are filling but won’t make you feel like you’ve eaten a whole loaf of bread. It’s a little annoying when that happens.
Although a cream cheese frosting would be wonderful, it wouldn’t make us very vegan, now, would it? Maple syrup is the answer. You won’t regret trying it.
Ingredients
- 1 cup unbleached whole wheat pastry flour
- Organic sugar 2 Tbsp
- Coconut shredded finely (also known as “desiccated”) coconut.
- 1 1/2 tsp Baking Powder
- Sea salt, one pinch
- 1 cup of non-dairy dairy milk
- Earth Balance butter is my favorite.
- 1 cup grated carrot
- 1 tsp pure vanilla extract
- Use 2 tbsp of crushed pecans or walnuts ( optional for topping).
Instructions
- In a large mixing bowl, combine flour, sugar, and baking powder with sea salt and shredded coconut.
- Pour the non-dairy liquid milk into a large measuring cup. Mix melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix.
- While heating the skillet on medium heat, stir in carrots and let the batter rest for 5 minutes.
- After the skillet has heated up, spray it lightly with non-stick butter or spray. Spoon on 1/4 cup of batter. There should be nine cakes. (Amounts are as written in the original recipe; adjust for batch size). Sprinkle walnuts on top of each pancake and flip them when they start to bubble and look slightly dried.
- Cook the other side for a couple more minutes. Heat the pancakes in an oven at 200 degrees F (93 C).
- Serve with warm maple syrup, non-dairy milk butter, and shredded coconut.