Vegan Coconut Carrot Pancakes (Gluten-free, Dairy-Free and Eggless) – Healthy Breakfast Recipe



Learn how to cook gluten-free pea flour pancakes with coconut milk.

Ingredients (for 4 pieces, diameter is 12-15 cm):

Pea flour (or whole-wheat flour/ground oat flakes)- 200 g
Dried coconut flakes (shavings) – 60 g (approximately)
Coconut milk – 300 ml
Carrot – 2 pcs or 150 g
Baking powder – 2 tsp
Orange zest – 1 tbsp
Walnuts – 30 g
Vegetable oil for frying – 15 ml (approximately)
Stevie/sugar (optional) – 1-2 tbsp or to taste
Fruits
Honey/marple syrup

Preparation:

Mix the flour, baking powder (and sugar in case of using) and 2 tablespoons of dried coconut shavings. Pour in the milk. Mix all and add the carrot, leave the dough for 5 minutes until the pan is heated.
Fry small or medium pancakes on both sides until golden brown. Sprinkle each pancake with nuts.
Serve pancakes warm with fruits and maple syrup or honey.

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