Carrot Cake Pancakes

00:40:00

Easy vegan pancakes loaded with all the flavors of carrot cake!

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Ingredients
- Serves 2 +
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1 cup Warm Unsweetened Almond Milk
1 1/2 tablespoon Baking Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Cinnamon
3 tablespoon Unsweetened Shredded Coconut
3 tablespoon Golden Raisins
2 tablespoon finely chopped Pecans
1 tablespoon melted Coconut Oil
1/4 cup Granulated Sugar
Directions HIDE IMAGES
STEP 1
Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary.
STEP 2
Mix together All-Purpose Flour (1 1/8 cup), Baking Powder (1 1/2 tablespoon), Sea Salt (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Ground Ginger (1 pinch). Stir in the Carrot (1/3 cup), Unsweetened Shredded Coconut (3 tablespoon), Golden Raisins (3 tablespoon), and Pecans (2 tablespoon).
STEP 3
Heat Unsweetened Almond Milk (1 cup) in microwave until just warm, not hot. Add the Coconut Oil (1 tablespoon) and Granulated Sugar (1/4 cup) and mix well.
STEP 4
Add the almond milk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
STEP 5
Spoon 1/4-1/3 cup of the batter into your preheated pan. Cook the first side for about 1-2 minutes, until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
STEP 6
Flip and cook for another 1-2 minutes.
STEP 7
Store the cooked pancakes in a single layer on the racks in your warm oven. This will keep them warm but not soggy.
STEP 8
Continue cooking the pancakes until batter is finished. Serve and enjoy!
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