Carrot Cake Pancakes
The perfect Sunday plan for breakfast in bed or brunch with friends. Also, a very good way to effortlesly up your vegetable count... yes, with pancakes.
Details
Serving: 6-7 pancakes
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients
Wet Ingredients
1/2 carrot (grated)
150g plant milk
15g oil
25g maple syrup
Dry Ingredients
100g all-purpose flour
1g cinnamon
5g baking powder
Method
Combine wet ingredients in a bowl and dry ingredients in another bowl
Pour wet ingredients in dry ingredients and combine with a whisk until smooth
In a medium heat non-stick pan, pour the batter with a ladle and cook pancakes until golden on both sides
Store pancakes on a plate in the oven and cover with a kitchen towel to keep them warm while cooking all your pancakes
Notes
Toppings in the recipe: maple syrup, coconut shreds, mint and hazelnuts
