These nutty, lightly sweet pancakes have the flavour of carrot cake. Top with maple syrup for a sweeter pancake.
1 cup oat flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup unsweetened walnut or other plant-based milk
1/2 cup vanilla Greek yogurt
1 teaspoon softened coconut oil
1 teaspoon vanilla extract
3/4 cup chopped California walnuts
3/4 cup grated carrots (about 3 medium, peeled carrots)
- Optional toppings: Chopped walnuts, grated carrots and maple syrup
Stir together flour, baking powder, cinnamon and salt in a medium bowl.
Stir together milk, yogurt, coconut oil and extract in a large bowl until well mixed. Add dry ingredients and mix well, then lightly stir in walnuts and carrots.
Heat a large skillet over medium-low heat and coat with cooking spray. Spoon about 1/4 cup batter into skillet for each pancake. Cook for 2 minutes or until the surface is starting to bubble; carefully flip and cook for a minute on the other side or until pancakes are cooked through.
Serve immediately with any desired toppings. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.