Vegan Carrot Coconut Pancakes

Vegan Carrot Coconut Pancakes

Vegan Carrot Coconut Pancakes



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  • 1 Cup All Purpose Baking Flour, Gluten Free, Bob's Red Mill
  • 1 Tbsp Coconut Sugar, Ripe
  • Pinch Sea Salt, Maldon
  • 1 Cup Ultimate Almond Drink, Rude Health
  • 1/2 Cup grated Carrot
  • 2 Tbsp for topping Walnut Pieces, Infinity Foods
  • 1 Tbsp Non-dairy butter


  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.


2-3 people

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