These nutty, lightly sweet pancakes have the flavour of carrot cake. Top with maple syrup for a sweeter pancake.
Ingredients
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1 cup oat flour
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2 1/2 teaspoons baking powder
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1 teaspoon cinnamon
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1/4 teaspoon salt
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3/4 cup unsweetened walnut or other plant-based milk
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1/2 cup vanilla Greek yogurt
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1 teaspoon softened coconut oil
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1 teaspoon vanilla extract
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3/4 cup chopped California walnuts
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3/4 cup grated carrots (about 3 medium, peeled carrots)
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Cooking spray
- Optional toppings: Chopped walnuts, grated carrots and maple syrup
Preparation
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Stir together flour, baking powder, cinnamon and salt in a medium bowl.
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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.
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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.
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Serve immediately with any desired toppings. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.
