AuthorSunshineFitCategory, DifficultyAdvanced

Yields3 Servings

 1 cup Pastry or All Purpose Flour
 2 tbsp Sweetener of your choosing (Stevia or Sugar work best)
 1 cup Finely shredded unsweetened coconut divided
 1 ½ tsp Baking powder
 1 pinch Sea salt
 1 cup Almond or coconut milk
 1 tbsp Non-dairy butter ( regular butter works as well for non- vegan option)
 ½ cup Finely grated carrot
 1 tsp Pure vanilla extract
 2 tbsp Crushed walnuts or almonds (you can mix them in or use as a topping)

1

ADD flour, sugar, baking powder, sea salt, and 2 tbsp shredded coconut in a large bowl and whisk to combine.

2

POUR non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

3

STIR in carrot and let batter rest for 5 minutes while preheating a skillet to medium heat.

4

ONCE skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on ¼ cup measurements of batter; top each pancake with a sprinkle of crushed nuts. Flip when batter bubbles begin to burst and edges look slightly dry.

5

TOP each pancake with honey and a sprinkle of crushed nuts/coconut.

6

SERVE while still warm and enjoy!

Nutrition Facts

Servings 3


Amount Per Serving
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 44g15%
Protein 6g12%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup Pastry or All Purpose Flour
 2 tbsp Sweetener of your choosing (Stevia or Sugar work best)
 1 cup Finely shredded unsweetened coconut divided
 1 ½ tsp Baking powder
 1 pinch Sea salt
 1 cup Almond or coconut milk
 1 tbsp Non-dairy butter ( regular butter works as well for non- vegan option)
 ½ cup Finely grated carrot
 1 tsp Pure vanilla extract
 2 tbsp Crushed walnuts or almonds (you can mix them in or use as a topping)

Directions

1

ADD flour, sugar, baking powder, sea salt, and 2 tbsp shredded coconut in a large bowl and whisk to combine.

2

POUR non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

3

STIR in carrot and let batter rest for 5 minutes while preheating a skillet to medium heat.

4

ONCE skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on ¼ cup measurements of batter; top each pancake with a sprinkle of crushed nuts. Flip when batter bubbles begin to burst and edges look slightly dry.

5

TOP each pancake with honey and a sprinkle of crushed nuts/coconut.

6

SERVE while still warm and enjoy!

Carrot Coconut Almond Pancakes