This recipe is made with fresh carrots and warm festive spices. Try these pancakes with your favorite vegan toppings and enjoy with friends or family.
Ingredients
- 200 ml plant milk
- 1 tablespoon apple cider vinegar
- 2 tablespoon vegan yoghurt
- 2 tablespoon maple syrup
- 1 medium-sized carrot shredded
- 150 g plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ vanilla powder or 1 teaspoon vanilla extract
- a pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- coconut oil to grease your non-stick pan
Instructions
- In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
- In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, vanilla, salt, baking powder and baking soda.
- Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
- Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
- Serve your carrot cake pancakes with your favorite toppings!
- Some of my favorites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), chocolate sprinkles and shredded carrot.