# Vegan Carrot Coconut Pancakes

Cuisine: western · Time: 20 minutes · Servings: 3

## Ingredients

- 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))

## Steps

1. Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.
2. 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.
3. Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
4. 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.
5. 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.
6. Serve with non-dairy butter, shredded coconut and warm maple syrup.

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Source: minimalistbaker — https://minimalistbaker.com/vegan-carrot-coconut-pancakes/
Page: https://findfood.fun/vi/recipes/5669
Language: en (requested translation unavailable)