Vegan Carrot Coconut Pancakes
These were very yummy and like fluffy pancakes. Em liked them with the coconut. I used half ww flour the first time and added 1tb of ground flax. Could try replacing sugar with agave or stevia.
These were very yummy and like fluffy pancakes. Em liked them with the coconut. I used half ww flour the first time and added 1tb of ground flax. Could try replacing sugar with agave or stevia.
- 1 tsp pure vanilla extract
- 1 cup non-dairy milk
- 2 tbsp organic sugar
- pinch sea salt
- 1 cup whole wheat pastry flour
- 1/4 cup finely shredded unsweetened coconut divided or do without for emmet
- 11 /2tsp baking powder
- 1 tbsp non-dairy butter heaping melted (i like earth balance)
- 1/2 cup carrot finely grated
- 2 tbsp crushed walnuts or pecans for topping (optional)
- Carbohydrate 62.4092456565656 g
- Cholesterol 2.45 mg
- Fat 1.22277575757576 g
- Fiber 7.73705038282606 g
- Protein 12.1008560606061 g
- Saturated Fat 0.254754595959596 g
- Serving Size 1 1 Serving (224g)
- Sodium 154.06903030303 mg
- Sugar 54.6721952737396 g
- Trans Fat 0.330117727272727 g
- Calories 294 calories
Step-by-step
- Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.
- Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.
- Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
- 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. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
- Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
- Serve with non-dairy butter, shredded coconut and warm maple syrup.
My Unexpectedly Delicious Vegan Carrot Coconut Pancakes
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weekends are usually my only chance to experiment in the kitchen, and this past Saturday, I decided to try something new: vegan carrot coconut pancakes. I've always been a fan of pancakes, but the thought of making a vegan version had always seemed a bit daunting. However, I was pleasantly surprised by how simple and quick this recipe turned out to be, not to mention the surprisingly fluffy and flavorful results.
The recipe itself was surprisingly straightforward. I found it online (I can't remember where exactly!), and it called for ingredients I already had in my pantry: whole wheat flour, non-dairy milk, coconut, and a few other staples. The grated carrot added a subtle sweetness and a lovely moistness to the pancakes, and the coconut flakes provided a delightful textural contrast. My daughter, Em, particularly enjoyed the coconut, devouring her pancakes with enthusiasm. I even experimented a bit, using half whole wheat flour and adding a tablespoon of ground flaxseed the first time around - a subtle change that added a slightly nutty flavor and improved the texture even more.
What made this experience even better than the delicious pancakes themselves? The process. It was incredibly relaxing. The rhythmic whisking of the batter, the sizzle of the pancakes in the pan, the comforting aroma that filled my kitchen – it was a small moment of calm amidst the often hectic pace of my life. I found myself lost in the simple act of cooking, a peaceful escape from work emails and school projects. It wasn't just about making breakfast; it was about creating a small ritual, a quiet moment of self-care, and sharing the joy of a home-cooked meal with my family. Even the small tweaks to the original recipe—like swapping a bit of the sugar for agave—made it feel like a personal culinary journey.
The end result? Nine perfectly golden-brown pancakes, fluffy on the inside and slightly crisp on the outside. Topped with a sprinkle of crushed walnuts (pecans would also be delicious!), a dollop of non-dairy butter, and a generous drizzle of warm maple syrup, they were a truly satisfying breakfast. But more than just a delicious meal, this simple recipe became a reminder to slow down, enjoy the process, and find joy in the everyday moments. Even the simplest things – like making pancakes on a weekend morning – can bring a sense of peace and contentment.
I highly recommend giving this vegan carrot coconut pancake recipe a try. It's easy, delicious, and surprisingly therapeutic. And if you're feeling adventurous, don't hesitate to experiment with different sweeteners or add-ins to make it your own. The possibilities are endless!
Tips and variations:
- For a sweeter pancake, increase the amount of sugar or try using maple syrup instead.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
- If you don't have whole wheat pastry flour, all-purpose flour will work just fine.
- Feel free to use different nuts or seeds for topping.
- Make it a complete meal by serving with fresh fruit, such as berries or bananas.
This recipe is more than just pancakes; it’s a little piece of weekend serenity, a taste of homemade goodness, and a reminder to savor the simple pleasures in life. So, grab your apron, gather your ingredients, and enjoy the journey!
