Carrot Cake Walnut Pancakes
Servings 8 Pancakes
Ingredients
- 1 cup oat flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon softened coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup vanilla Greek yogurt
- 3/4 cup unsweetened vanilla plant-based milk of choice
- 3/4 cup grated carrots about 3-4 medium, peeled carrots
- 3/4 cup chopped walnuts
- Cooking spray
Optional (for topping)
- Maple syrup
- Chopped walnuts
- Grated carrots
Instructions
- In a bowl, combine oat flour, baking powder, cinnamon and salt. Mix until well combined. Set aside.
- In a separate large bowl, combine coconut oil, vanilla extract, Greek yogurt and unsweetened vanilla plant-based milk of choice. Mix well.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well.
- Fold in the grated carrots and chopped walnuts.
- Spray a large pan with cooking spray. Let pan warm on medium heat. Add 1/4 cup of batter per pancake, and let cook for about 3-4 minutes, until the sides are bubbling. Use a spatula to flip the pancakes and cook for about 2-3 minutes on the other side. Repeat as needed for remaining pancakes.
- Serve immediately. Optional to top with more maple syrup, chopped walnuts and/or grated carrots. Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.