Vegan Carrot & Coconut Pancakes

Ingredients

• 1 cup whole wheat pastry flour (or unbleached all purpose)
• 2 Tbsp organic sugar
• 1/4 cup finely shredded unsweetened coconut, divided (also known as “dessicated” coconut)
• 1.5 tsp baking powder
• pinch sea salt
• 1 cup non-dairy milk
• 1 heaping Tbsp non-dairy butter, melted
• 1/2 cup finely grated carrot
• 1 tsp pure vanilla extract
• 2 Tbsp crushed walnuts or pecans for topping (optional)

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 skillet to medium heat.
4. 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.
5. Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
6. Serve with non-dairy butter, shredded coconut and warm maple syrup.

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