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

1. Combine wet ingredients in a bowl and dry ingredients in another bowl

2. Pour wet ingredients in dry ingredients and combine with a whisk until smooth

3. In a medium heat non-stick pan, pour the batter with a ladle and cook pancakes until golden on both sides

4. 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