VEGAN CARROT CAKE PANCAKES

Serves 3-4

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Ingredients

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• 1 cup + 2 tablespoons (155g) all-purpose flour

• 1 ½ tablespoons baking powder

• ½ teaspoon salt

• ½ teaspoon cinnamon

• ¼ teaspoon ground ginger

• 1 medium-sized carrot, grated

• 3 tablespoons shredded dried coconut (I use sweetened, but unsweetened is fine, too)

• 3 tablespoons golden raisins

• 2 tablespoons finely chopped pecans

• 1 tablespoon melted coconut oil

• 1 cup plant-based milk

• ¼ cup sugar

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Directions

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• Preheat griddle over medium heat and lightly oil with coconut oil.

• Mix together flour, baking powder, salt, cinnamon, and ginger. Stir in the grated carrot, coconut, raisins, and pecans.

• Heat milk in the microwave until just warm (not hot). Add the melted coconut oil and sugar and stir it around until the sugar is pretty much dissolved.

• Add the milk mixture to the dry ingredients. Mix until there are no major lumps, but don’t over-mix.

• Spoon pancake-sized amount of batter onto your pre-heated griddle. Cook the first side for about 2 or 3 minutes, until the edges appear dry and some bubbles have formed. Flip and cook for another couple of minutes until the batter is cooked through.