Dairy free

Peach carrot coconut vegan pancake

Name: Peach carrot coconut vegan pancake
Total time: 45 min
Yield: 1 servings
Ingredients: 0.5 cup almond milk; 1 tsp baking powder; 0.25 cup carrots; 1 Tbsp coconut; 0.75 Tbsps non-dairy butter; 1 Tbsp maple syrup; 0.25 cup peach; 1 Tbsp sugar; 0.5 tsps vanilla extract; 0.5 cup whole wheat flour

Vegan Peach Carrot Coconut Pancakes are a delicious breakfast option. This recipe covers 24% of your daily requirements of vitamins and minerals and is suitable for a dairy-free diet. It's perfect for a relaxing weekend brunch or a special holiday breakfast treat. Try Vegan Carrot Ginger Coconut Soup or Vegan and Gluten Free Peach Coconut Crumb Bars for similar dishes.

Ingredients

almond milk

0.5 cup

baking powder

1 tsp

carrots

0.25 cup

coconut

1 Tbsp

non-dairy butter

0.75 Tbsps

maple syrup

1 Tbsp

peach

0.25 cup

sugar

1 Tbsp

vanilla extract

0.5 tsps

whole wheat flour

0.5 cup

Method

In a medium bowl, pour in your flour, sugar, baking powder, shredded coconut and mix with a spatula.
Pour in your milk, vanilla extract, and butter and mix in. Try to beat the batter to incorporate some air for just one minute. Stir in the grated carrots and allow the mixture to rest.
Heat up your pan (preferably non-stick) and grease with a bit of non-dairy butter. Scoop a bit of the mix into the pan and allow to brown on one side. Carefully flip it over and use your frying spatula to flatten the mix so it can brown on the other side.
Serve with some shredded coconuts, carrots and maple syrup.

Nutrition:

451 kcal

Carbs

78 g

Fat

13 g

Protein

9 g

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