These were very yummy and like fluffy pancakes. Em liked them with the coconut. I used half ww flour the first time and added 1tb of ground flax. Could try replacing sugar with agave or stevia.
Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.
Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.
Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
Serve with non-dairy butter, shredded coconut and warm maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 294 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 154.1mg | 5 % | |
Potassium 521.6mg | 14 % | |
Total Carbohydrate 62.4g | 18 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 54.7g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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