Our kids go crazy for pancakes and they're a favourite on our weekend breakfast menu when we have a bit more time up our sleeves or, if I'm super organised and up early, on a weekday. These ones are dairy and egg free and turn out light and fluffy with a lovely scent of cinnamon and, as an added bonus, they have some hidden veggies in the form of grated carrot. The girls love to "decorate" them with berries, chopped pecans, extra cinnamon and maple syrup.This recipe makes about 10 pancakes. To please my pancake loving family of 5 I usually double the quantities below to make 20.
1 cup spelt flour
1 Tbsp coconut sugar
1 Tbsp baking powder
1.5 tsp ground cinnamon
1 cup milk of choice (I use almond or coconut milk)
1.5 tsp pure vanilla extract 2 Tbsp coconut oil, plus extra for greasing the pan
1 medium sized carrot, peeled and grated (about 1/2 cup)
To serve: berries, chopped nuts, maple syrup, whatever else your heart desires!
Whisk the dry ingredients in a large bowl.
In a separate bowl whisk together the milk, coconut oil, grated carrot and vanilla extract.
Add the wet ingredients to the dry ingredients and gently whisk until just combined. Set it aside while you heat your frying pan to medium heat and lightly grease it with a little coconut oil.
Once your pan is hot, scoop about 1/4 cup per pancake onto your hot pan. Flip them when bubbles appear (after 2-3 minutes). Cook for another 2 minutes on the other side.
Place on a large plate and keep them warm in a low temp oven until ready for serving.
Top with berries, chopped nuts, extra cinnamon and maple syrup.