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.
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