Carrot Cake Pancakes
For the pancakes:
50g plain flour
30g desiccated coconut
1.5 tsp baking powder
0.5 tsp bicarbonate soda
¼ tsp salt
1 tsp cinnamon
1 tsp vanilla essence
375 ml plant milk (e.g. oat, soya, cashew etc)
1 tbsp apple cider vinegar
1-2 tbsp coconut sugar or agave syrup or natural sweetener e.g. stevia (depending on desired sweetness)
1 chia egg (1 tbsp chia seeds + 3 tbsp water) (optional)
2 medium carrots, grated
Low sugar granola
In a small bowl combine the chia seeds with water and set aside to thicken
Meanwhile in a separate bowl, mix the flour, oats, desiccated coconut, bicarbonate soda, baking powder, ground cinnamon and salt together
In a separate bowl/measuring jug, mix the plant milk, vanilla essence, apple cider vinegar and agave syrup.
Add the wet mix to the dry mix and whisk to combine.
Add the grated carrots and chia ‘egg’ and stir
Heat a large pan on medium to low heat. Add 2-3 sprays of oil then add 2 tbsp pancake mix to the pan (to make pancakes roughly 8-10cm in diameter).
Leave to cook for roughly 3 mins until the edges become golden, then flip with a spatula. Cook for another 2-3 mins. Repeat the process with the rest of the mix adding more sprays of oil in between.
Serve with your choice of toppings - we recommend vegan yogurt, low sugar granola, grated carrot, mixed seeds, a drizzle of peanut butter and a little maple syrup.