Advertissement: The batter is so delicious that you may be tempted to eat it! Do not do that because you won’t finished with enough batter to make the pancakes
The recipe for these Carrot Cake Pancakes is vegan! I was amazed of it’s moisture, soft texture and sweet flavor. If you left the date a while infusing with the batter, you will have a sweeter pancake.
1/4cup whole wheat flour 1/4tsp baking powder, salt, cinnamon and nutmeg 2tsp brown sugar 1/2tsp coconut essence and vanilla essence 20g chopped dates 1/4cup grated carrots 2T coconut milk ginger water
Additional: 1/3cup greek yogurt mixed with 1/4tsp vanilla and coconut essence 1T chopped walnuts
Mix all the dry ingredients except carrots and dates. Then add the liquid ingredients and mix until combined. Now, incorporate the carrots and dates and mix. Turn on a skillet and add coconut oil spray. Pour the batter and cook until their color had change. Flip and cook other 30secs.
Pout the cooked pancakes into the serving dish. Add the greek yogurt as a frosting and add the chopped and toasted pecans.
Nutritional facts: 9g fat 51g carbohydrates 15g protein