I added this recipe last weekend, but am only now getting around to posting about it. Last weekend was a long weekend, and I woke up on the first day of the long weekend craving pancakes and carrot cake. So of course, I decided to combine the two!
Sometimes my cooking doesn’t go to plan at all. The first batch of these pancakes, did not work at all. The mixture was more like a cake mixture than pancakes, and they didn’t stick together and it was pretty awful. Second time round was a winner though. It’s no secret that I hate cooking pancakes, I for some reason, just suck at it. I never seem to be able to flip them at the right time, it’s either too early or too late. I managed to make it through the batter though without too much mishap.
When it came to serving these yummy little treats, I realised we only had a dribble of maple syrup left. Disaster! You can’t eat pancakes without maple syrup!?! After a quick think, I remembered that we’d had a mini-dinner party the night before and had some left over Coffee-Coconut icecream! Winner, winner!
1 1/2 cups coconut milk
1/3 cup coconut oil
1/2 tsp vanilla essence
1/4 cup maple syrup
1 cup oat milk
1 1/2 cups carrot, grated
2 1/2 cups wholemeal spelt flour
1/2 tsp bicarb soda
1/2 tsp baking powder 2
tbsp chia seeds
1/2 tsp cinnamon, ground
Vegan butter for frying
- In a small bowl, whist the milks, coconut oil, vanilla and maple syrup until combined.
- Add in the carrot.
- In a separate (larger) bowl, put the remaining ingredients (except the butter) and mix thoroughly.
- Make a well in the centre and add the wet ingredients.
- Mix until just combined.
- Melt some butter in a large frypan over medium heat.
- Pour the batter into the pan slowly, evenly and in small rounds.
- Once the bubbles appear on the uncooked side, flip them over.
We had some leftovers in the fridge, and they were also delicious cold as a bit of a snack!