Coconut Carrot Cake Pancakes
- 1 1/2 cup white whole wheat flour
- 2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup honey
- 1 teaspoon olive oil
- 2 large egg
- 1 teaspoon vanilla extract
- 2 medium carrots peeled and grated
- 1/2 cup coconut flakes
- 4 tablespoon butter, unsalted
- 1/2 cup maple syrup, pure
Combine flour, baking powder, cinnamon and salt in a large mixing bowl. In a small bowl, mix milk, honey, oil, eggs, and vanilla. Blend well and then add to flour mixture. Blend well.
Peel carrots and then grate into batter. Add coconut and fold together gently.
Spray a large skillet with cooking spray and heat over medium. Pour batter by 1/8 cup and allow to cook until bubbly. Flip and continue cooking until golden brown. Continue until all batter has been used.
Serve topped with butter and maple syrup; blueberries on the side.
Calories: 562kcal | Carbohydrates: 93g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 426mg | Fiber: 8g | Sugar: 52g