CARROT COCONUT PANCAKES

10
Jun
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CARROT COCONUT PANCAKES
Prep Time:15 Mins
Cook Time: 5 Mins Total Time: 20 Mins

Ingredients:
1 Cup Whole Wheat Pastry Flour
2 Tbsp Organic Sugar
1/4 Cup Finely Shredded Unsweetened Coconut
2 Tsp Baking Powder
1 Tsp Sea Salt
1 Cup Non-Dairy Milk
1 Heaping Tbsp Non-Dairy Butter, Melted (Earth Balance)
1/2 Cup Finely Grated Carrot
1 Tsp Pure Vanilla Extract

Directions:
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 5 Minutes
Preheating Skillet To Medium Heat.
Lightly Grease Hot Pan With Non-Stick Spray
Pour 1/4 Cup Of Batter (Makes 8 Cakes)
Serve With Non-Dairy Butter, Shredded Coconut And Warm Maple Syrup
Nutrition Info.
Serving Size: 3 Pancakes
Calories: 339
Fat: 15 G
Saturated Fat: 7G
Carbohydrates: 40G
Sugar: 10G
Sodium: 197 Mg
Fiber: 7G
Protein: 7G