This recipe was inspired by the famous vegan chef Tal Ronnen for the Wynn Resort in Las Vegas. I was browsing through the menu options and decided to play around with one of his recipes. Being that I am not a vegan, I decided to try something very straight forward or so I thought. I chose the peach pancake recipe and decided to add my own twist to it while keeping it vegan. My default tweak was coconut flakes. If you have been following my blog for a while, you know by now I am obsessed with coconuts but I also decided to add carrots for the crunchy feel and to make the pancake more filling for me. Also I have been trying to photograph my carrot coconut cake for a while but I keep eating it before photographing. Perhaps I’d share that some day. The only difficult part of this recipe was finding non-dairy butter but it was found. I also have switched to almond milk in my regular life so incorporating non-dairy milk was not such a challenge. I would like to one day try this recipe with tiger-nut milk. For my followers that do not know who a Vegan is, these are people that do not eat any animal by-products at all even down to seasoning cubes. It has to be vegetable seasoning cubes which for Nigerians, may be slightly difficult. Hope you enjoy this vegan pancake recipe and decide to do something interesting with yours.
Ingredients
1/2 cup of whole wheat flour
1 tablespoon of shredded coconut
1/4 cup of grated carrots
1 tablespoon of organic sugar
1 teaspoon of baking powder
1/2 cup of almond milk
3/4 tablespoon of non-dairy butter (vegan butter)
1/2 teaspoon of vanilla extract
1 tablespoon of maple syrup
1/4 cup of chopped peaches
Method
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.
