You will love it!

These carrot cake pancakes make it okay to have dessert for breakfast. Grated carrots combine with warming spices to create the perfect bite. The addition of plant milk, oil, and baking powder keeps the pancakes super moist, fluffy, and tender, making every bite better than the last.

Chef Tosca Tip

Use freshly grated carrots to get the best flavor out of the ingredient.

Ingredients

Dry Ingredients:

100g all-purpose flour
1g cinnamon
5g baking powder

Wet Ingredients:

1/2 carrot (grated)
150g plant milk
15g oil
25g maple syrup

Shopping list

Watch me !

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

In this recipe: topped with maple syrup, coconut shreds, mint and hazelnuts