Last week I decided to eat vegan for a week, mainly just a way to change up my diet a bit and give some more variety. It definitely has me looking up different recipes!
Sundays is when we do most of our shopping, so today we were looking a little grim in the produce department, but what we did have were some carrots. Carrots are more than just for dipping or for soups. If you get good carrots, they are super sweet and tasty.
Vegan Carrot Pancakes
1 cup grated carrots
2 cups vanilla soy milk (or any other non-dairy)
1 T vanilla extract
2 cups whole wheat flour
1 t baking powder
2 t cinnamon
1/2 t ground cloves
1/2 cup chopped walnuts
1/2 cup shredded coconut
Coconut oil for skillet
Heat skillet with coconut oil. Mix the dry ingredients and wet ingredients separately. Then combine and fold in walnuts. Cook pancakes on heated skillet on both sides for about 4 minutes or until brown.
I made coconut whipped cream, which I got the idea from O She Glows. Instead of actually reading the entire post, I just poured the entire can of coconut milk and whipped that instead of just taking the fat. Whomp Whomp, next time.
Top off pancakes with ‘whipped cream’ and maple syrup and you got a delicious Sunday morning breakfast.
Enjoy the rest of your Sunday!