Description
Fluffy vegan pancakes infused with carrot cake flavors, perfect for a wholesome breakfast.
Ingredients
Scale
- ¾ cup Oat Flour
- 1 ¼ cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 3–4 tablespoons Coconut Sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 ½ cup Almond Milk
- 1 teaspoon Lemon Juice
- 2 tablespoons Avocado Oil
- 2 teaspoons Vanilla Extract
- 1 cup Shredded Carrot
- ¼ cup Chopped Pecans
- 2 tablespoons Dried Raisins
Instructions
- In a bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add coconut sugar and stir to combine.
- In another bowl, combine almond milk, lemon juice, avocado oil, and vanilla extract; mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in shredded carrot, chopped pecans, and dried raisins.
- Heat a non-stick skillet over medium heat and lightly oil with avocado oil.
- Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, another 1-2 minutes.
- Serve warm, optionally drizzled with maple syrup.
Notes
Make your own oat flour by blending rolled oats until fine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Mix and Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan, pancakes, carrot cake, breakfast