Carrot Cake Pancakes [vegan]
These vegan carrot cake pancakes double up as a healthy start to the day and a delicious snack.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g plain flour
- 2 Tbsp baking powder
- 1/2 tsp salt
- 3 Tbsp caster sugar
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp grated nutmeg
- 90 g pineapple chunks
- 300 ml plant-based milk
- 3 Tbsp vegetable oil
- 1 tsp vanilla extract
- 110 g shredded carrot
- 75 g raisins
TOPPINGS:
- banana, blueberries etc..
- yoghurt
- pecan nuts
- maple syrup
Instructions
- In a large bowl, mix together the flour, baking powder, salt, caster sugar, cinnamon, ginger and nutmeg.
- Place the pineapple chunks in a blender and whizz to a liquid. Transfer to a mixing bowl and stir in the milk, vegetable oil and vanilla extract.
- Peel the carrots. Grate them on the coarse side of a cheese grater.
- Mix the wet and dry ingredients together. Fold in the grated carrots and raisins.
- Heat a large frying pan under medium to high heat. Lightly grease the pan with oil.
- Add 1 heaped tablespoon of batter to make the first pancake. Cook under medium heat until bubbles form on the top of the pancake. It should take between 1 and 2 minutes. Flip the pancake to the other side and cook for another minute or so until done. Repeat with the rest of the batter. Depending on the size of your frying pan you can cook 2 to 4 pancakes at once.
- Serve these pancakes hot topped with your chosen toppings.
Nutrition
Serving: 4pancakesCalories: 81kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 236mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 1024IUVitamin C: 1mgCalcium: 107mgIron: 1mg