Vegan Carrot Coconut Pancakes

Name: Pancake Kelapa Wortel Vegan
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 1 cup whole-wheat pastry flour ((or unbleached all-purpose)); 2 Tbsp organic sugar; 2 Tbsp finely shredded unsweetened coconut ((plus more for serving // also known as "desiccated" coconut)); 1 1/2 tsp baking powder; 1 pinch sea salt; 1 cup non-dairy milk; 1 heaping Tbsp non-dairy butter ((melted // I like Earth Balance)); 1/2 cup finely grated carrot; 1 tsp pure vanilla extract; 2 Tbsp crushed walnuts or pecans ((optional // for topping))

Vegan pancakes made with whole-wheat flour, carrots, coconut, and walnuts. Light, fluffy, and flavorful. Perfect with walnuts, coconut, and hot maple syrup.

⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

3 servings

1 cup whole-wheat pastry flour ((or unbleached all-purpose))
2 Tbsp organic sugar
2 Tbsp finely shredded unsweetened coconut ((plus more for serving // also known as "desiccated" coconut))
1 1/2 tsp baking powder
1 pinch sea salt
1 cup non-dairy milk
1 heaping Tbsp non-dairy butter ((melted // I like Earth Balance))
1/2 cup finely grated carrot
1 tsp pure vanilla extract
2 Tbsp crushed walnuts or pecans ((optional // for topping))

Steps

Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.
Pour non-dairy milk into a large liquid measuring cup. Add melted butter and 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 (amount as original recipe is written // adjust if altering batch size). Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.
Serve with non-dairy butter, shredded coconut and warm maple syrup.