It’s D-Day for my mother’s vegetable garden.
It’s that wonderful time of year when everything is ready for harvesting. This week, we have homegrown spinach, carrots and onions gracing the pantry. How beautiful is this produce?
It was only appropriate that I used our carrots to make something special, and as Mother’s Day is right around the corner, I’ve been itching to do another pancake post. You see how this post came to be, yes? These pancakes are part of this guide to making the perfect Mother’s Day breakfast in bed.
These pancakes are nothing short of moist, delicious and did I mention, ridiculously easy to make? These no frills, no fuss, pancakes are the perfect accessory for your breakfast table.
Vegan Coconut Carrot Cake Pancakes makes 8 pancakes
- 1 and ¼ cups flour
- 1 and ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- a pinch of salt
- 1 cup grated carrot (about 1 large carrot)
- 1 cup coconut milk
- 2 tsp apple cider vinegar
- Optional add-ins: 3 tbsp raisins, 2 tbsp crushed pecans, a handful of coconut chips
In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Stir together to combine. Add the grated carrot and stir to distribute. Pour in the coconut milk and apple cider vinegar and use a wooden spoon to gently fold the dry ingredients into the wet, being careful not to overmix. If you’re adding any of the extras, then now would be the time to do so.
Set the pancake mixture aside whilst you preheat a non-stick frying pan. Add a tablespoon of coconut oil/vegetable oil to coat the bottom of the pan. Add a ¼ cup measurement of pancake batter to the pan and cook for 3 minutes before gently flipping over and cooking for another 2 minutes. Remove to a warm plate and repeat until you’ve used up all the batter. Serve warm topped with coconut cream and extra grated carrot and/or dessicated coconut. Enjoy!