Peach Carrot Coconut Vegan Pancake

Ingredients

• 0.5 cup vanilla almond milk 
• 1 teaspoon double-acting baking powder 
• 0.3 cup carrots grated
• 1 tablespoon coconut or shredded
• 0.8 tablespoon non-dairy butter (vegan butter)
• 1 tablespoon maple syrup 
• 0.3 cup peaches chopped
• 1 tablespoon sugar organic
• 0.5 teaspoon vanilla extract 
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• spatula

Directions

1. In a medium bowl, pour in your flour, sugar, baking powder, shredded coconut and mix with a spatula.
2. 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.
3. 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.
4. Serve with some shredded coconuts, carrots and maple syrup.