Carrot Cake for breakfast...yes please! This recipe is 100% Vegan & Wheat/Gluten-free using real grated Carrot for a divine texture along with Nutmeg & Cinnamon for that classic Carrot Cake flavour! Topped off with Coconut Yogurt, desiccated Coconut & Oats, it makes the perfect go-to breakfast/healthy snack, as it is super quick & easy too!
-1 Cup of Plain White Flour ( I used gluten-free)
-1 cup of Grated Carrots
-1 Tablespoon of caster Sugar (you can use Coconut Sugar)
-1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Nutmeg
-2 Tablespoons of Baking powder
-1 Cup of Dairy-free Milk (I used Unsweetened Almond)
-Pinch of Salt
-2 Tablespoons of Olive Oil
Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.
In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.
In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.
With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy! Recipe by Holly at The Little Blog of Vegan