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Vegan Coconut Flour Carrot Pancakes

Vegan Coconut Flour Carrot Pancakes (No Egg)

These are the bee’s knees! You have to try this zesty home-made vegan pancakes made from scratch. They will have your taste buds jumping! I think that this mouth-watering sensation is worth every bite! No egg, just use organic, raw ingredients but first you need to make sure you have the main ingredients listed below:

Healthy Tip: Can add these raw food items for more variety: (Gluten free) Oats, Flax seeds, Chia seeds, Tree Nuts, etc.

Ingredients:

1 banana (mashed)
1/2 cup carrots (finely grated)
1/2 cup gluten-free rolled oats
2 tablespoons flax seeds (ground)
1/4 teaspoon gluten-free baking powder
1/2 cup coconut flour
1/4 cup pea protein (by choice)
1 teaspoon vegan vanilla extract
1/3 cup nut milk 
1/3 cup purified water
1-2 tablespoons coconut oil (cooking oil)
Maple Syrup (topping)

Instructions:

  1. Combine mashed banana, carrots, gluten-free oats, flax seeds, baking powder, coconut flour, and pea protein by choice.
  2. Pour vanilla extract, coconut milk, purified water together with the rest of the ingredients. Mix wet ingredients with dry ingredients till evenly combined.
  3. Meanwhile preheat skillet to medium heat as you let the ingredients sit for about 5 min.
  4. Once skillet is hot, lightly grease the surface with coconut oil. Using a tablespoon, scoop about two tablespoons per pancake; there should be about 4-6 pancakes. Top each pancake with a sprinkle of cinnamon.
  5. Pancakes are ready to flip when little bubbles appear and the edges look slightly dry. (Pancakes will be crumbly, so make sure they are dry enough to flip),
  6. Flip and cook for another couple of minutes on the other side.
  7. Serve while hot. Top with organic maple syrup or topping of your choice.

Healthy Living,

Jaclyn Rae

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