Coconut-Carrot Pancakes

Ingredients --

1 cup all-purpose flour

1 tablespoon light brown sugar

1 1/2 teaspoon baking powder

Pinch of salt

2 tablespoons unsweetened shredded coconut

1 cup milk of your choice

1 tablespoon coconut oil

1/2 cup shredded carrot

1 teaspoon pure vanilla extract

Directions --

Add flour, sugar, baking powder, salt and shredded coconut in a large bowl.  Stir in milk, oil, and vanilla, just until combined.

Mix in shredded carrot and set aside; preheat the skillet to {just under} medium heat.

Lightly grease the skillet and pour out 1/4 cup of batter.  Cook until the batter starts to bubble and the edges firm up.  Flip over and continue cooking for another couple minutes. Repeat until the batter is gone. 

Makes about 6 pancakes.

Serve with your favorite toppings and enjoy!


Nutrition Information -- 

Serving size: 2 pancakes          Calories: 325          Fat: 13 g          Sodium: 109 mg
Carbohydrates: 44 g          Sugars: 9 g          Fiber: 3 g          Protein: 8 g


**Notes:  For added fiber, use whole wheat flour.  Also, if you don't have coconut oil, substitute with butter, canola oil or even applesauce.

Adapted from Minimalist Baker.