Carrot Cake Pancakes

Directions

In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot.

Make a well in the center and pour in half of the plant-based milk and mix through.

Slowly add more of the milk until you have a good pancake batter consistency.

You want it to be a bit wetter than a cake batter, but not too runny.

If you add all of the milk and need more liquid, simply add a little water.

Heat a frying pan to a medium heat and add coconut oil.

Spoon the batter into the frying pan to create three small pancakes.

Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.

To serve, stack pancakes with layers of coconut yoghurt, blueberries or your favourite fruit.

Notes:

Don’t overheat your frying pan or you will burn the pancakes - be patient! If you don’t like the taste of nutmeg, omit it completely or add more cinnamon. You can easily double or triple the recipe to make more servings.

Adapted from begoodorganics. com.

Photo credit begoodorganics. com.