Peach Carrot Coconut Vegan Pancake

Dairy Free
Health score
20%
Peach Carrot Coconut Vegan Pancake
45 min.
1
452kcal
100%sweetness
9.29%saltiness
18.49%sourness
19.25%bitterness
3.91%savoriness
26.09%fattiness
0%spiciness

Suggestions

These pancakes are a delicious and healthy way to start your day. They're packed with nutrients and antioxidants from the carrots and peaches, and the coconut adds a nice touch of sweetness and texture. The whole wheat flour and almond milk provide a good source of protein and fiber, making these pancakes a filling and satisfying breakfast option. The best part is that they're dairy-free and vegan, so they're perfect for those with dietary restrictions. The preparation is simple and straightforward, and the end result is a fluffy and flavorful pancake that's perfect for a leisurely weekend breakfast or brunch. You can top them with additional maple syrup, shredded coconut, or even some fresh fruit. If you're feeling adventurous, you can even add some cinnamon or nutmeg to the batter for a spiced twist. These pancakes are a great option if you're looking for a fun and healthy twist on a classic breakfast favorite.

Ingredients

  • 0.5 cup vanilla almond milk 
  • teaspoon double-acting baking powder 
  • 0.3 cup carrots grated
  • tablespoon coconut or shredded
  • 0.8 tablespoon non-dairy butter (vegan butter)
  • tablespoon maple syrup 
  • 0.3 cup peaches chopped
  • 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.

Nutrition Facts

Calories452kcal
Protein7.97%
Fat25.55%
Carbs66.48%

Properties

Glycemic Index
295.67
Glycemic Load
16.69
Inflammation Score
-10
Nutrition Score
24.79652173913%

Flavonoids

Cyanidin
0.74mg
Catechin
1.89mg
Epigallocatechin
0.4mg
Epicatechin
0.9mg
Epigallocatechin 3-gallate
0.12mg
Luteolin
0.04mg
Kaempferol
0.16mg
Myricetin
0.01mg
Quercetin
0.32mg

Taste

Sweetness:
100%
Saltiness:
9.29%
Sourness:
18.49%
Bitterness:
19.25%
Savoriness:
3.91%
Fattiness:
26.09%
Spiciness:
0%

Nutrients percent of daily need

Calories:451.86kcal
22.59%
Fat:13.37g
20.57%
Saturated Fat:3.36g
20.97%
Carbohydrates:78.26g
26.09%
Net Carbohydrates:69.53g
25.28%
Sugar:29.64g
32.94%
Cholesterol:0mg
0%
Sodium:686.56mg
29.85%
Alcohol:0.69g
3.82%
Protein:9.38g
18.77%
Manganese:3.05mg
152.5%
Vitamin A:5476.83IU
109.54%
Selenium:38.51µg
55.01%
Calcium:440.7mg
44.07%
Fiber:8.73g
34.91%
Phosphorus:327.81mg
32.78%
Magnesium:96.35mg
24.09%
Vitamin B1:0.35mg
23.3%
Vitamin B2:0.39mg
22.86%
Vitamin B3:3.65mg
18.26%
Iron:2.99mg
16.62%
Copper:0.31mg
15.74%
Vitamin B6:0.3mg
15.06%
Vitamin K:14.4µg
13.72%
Zinc:1.94mg
12.9%
Potassium:435.86mg
12.45%
Vitamin E:1.48mg
9.86%
Folate:36.2µg
9.05%
Vitamin B5:0.52mg
5.24%
Vitamin C:3.63mg
4.4%
Source:Afrolems