Peach Carrot Coconut Vegan Pancake
Peach Carrot Coconut Vegan Pancake requires around 45 minutes from start to finish. This recipe serves 1 and costs $1.41 per serving. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 452 calories. 4 people found this recipe to be tasty and satisfying. It works well as a reasonably priced morn meal. If you have almond milk, baking powder, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Afrolems. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Try Vegan Carrot Ginger Coconut Soup, Vegan and Gluten Free Peach Coconut Crumb Bars, and Peaches and Coconut Cream Baked Bananan Oatmeal with Peach Maple Syrup (vegan, gluten-free) for similar recipes.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup of almond milk
1 teaspoon of baking powder
1/4 cup of grated carrots
1 tablespoon of shredded coconut
3/4 tablespoon of non-dairy butter (vegan butter)
1 tablespoon of maple syrup
1/4 cup of chopped peaches
1 tablespoon of organic sugar
1/2 teaspoon of vanilla extract
1/2 cup of whole wheat flour
Equipment:
spatula
bowl
frying pan
Cooking instruction summary:
In a medium bowl, pour in your flour, sugar, baking powder, shredded coconut and mix with a spatula.Pour in your milk, vanilla extract, and butter and mix in. Try to beat the batter to incorporate some air for just one minute. Stir in the grated carrots and allow the mixture to rest.Heat up your pan (preferably non-stick) and grease with a bit of non-dairy butter. Scoop a bit of the mix into the pan and allow to brown on one side. Carefully flip it over and use your frying spatula to flatten the mix so it can brown on the other side.Serve with some shredded coconuts, carrots and maple syrup.
Step by step:
1. In a medium bowl, pour in your flour, sugar, baking powder, shredded coconut and mix with a spatula.
2. Pour in your milk, vanilla extract, and butter and mix in. Try to beat the batter to incorporate some air for just one minute. Stir in the grated carrots and allow the mixture to rest.
3. Heat up your pan (preferably non-stick) and grease with a bit of non-dairy butter. Scoop a bit of the mix into the pan and allow to brown on one side. Carefully flip it over and use your frying spatula to flatten the mix so it can brown on the other side.
4. Serve with some shredded coconuts, carrots and maple syrup.
Nutrition Information:
covered percent of daily need
