Peach Carrot Coconut Vegan Pancake

4 steps · 45 min total

1. 01

   Mix Dry Ingredients

   Combine 1/2 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1 tablespoon shredded coconut in a medium bowl. Whisk everything together with a spatula until evenly distributed.
2. 02

   Add Wet Ingredients and Carrots

   Add 1/2 cup almond milk, 1/2 teaspoon vanilla extract, and 3/4 tablespoon melted non-dairy butter to the dry ingredients. Beat the batter for about 1 minute to incorporate some air, which helps with fluffiness.

   Stir in the 1/4 cup grated carrots, then let the mixture rest for a bit while you heat the pan.

3. 03

   Cook the Pancake

   Set a non-stick pan over medium heat and grease it lightly with a bit of non-dairy butter. Once the pan is hot, scoop the entire batter into the center.

   Let it cook until the edges look set and the bottom is golden brown. Carefully flip the pancake, then use your spatula to gently flatten it a bit so the other side cooks through and browns evenly.

4. 04

   Serve

   Transfer the cooked pancake to a plate. Top it with a sprinkle of shredded coconut, some fresh grated carrot, and a generous drizzle of 1 tablespoon maple syrup.