Vegan Carrot Coconut Pancakes

Vegan Carrot Coconut Pancakes

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Ingredients:

• 1 Cup Ultimate Almond Drink, Rude Health
• 1 Tbsp Non-dairy butter

Preparation:

1. Add flour, sugar, baking powder, sea salt, and 2 Tbsp desiccated coconut in a large bowl and whisk to combine.
2. Pour almond milk into a large liquid measuring cup. Add melted butter and 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 frying pan to medium heat.
4. Once the pan 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 of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.
6. Serve with non-dairy butter, desiccated coconut and warm maple syrup.

Serves:

2-3 people