Pancake batter:(for 10-12 pancakes)
- 100 g Küchenmeister whole-grain spelt flour
- 100 g Küchenmeister Spelt Flour T1050
- 40 g ground almonds
- 4 tsp. baking powder
- 260 ml non dairy milk
- 60 ml liquid coconut oil
- 1 pck. vanilla sugar
- 50 ml maple syrup
- 130 g grated carrots
- 1 can full fat coconut milk(refrigerated for at least 4 hours)
- 30-85 g powdered sugar
To make the pancakes:
Combine together the flours, ground almonds, baking powder and cinnamon.
Mix together the milk, coconut oil, vanilla sugar, and syrup, and fold into the dry ingredients. Now add the grated carrots and stir until well combined. Leave the dough to sit for 10 minutes.
Heat a frying pan and brush it with oil. Using a scoop, pour 3-4 dollops of batter into the pan, and cook each side for approx. 3-5 minutes, or until golden brown. Keep the cooked pancakes warm.
To make the coconut cream:
Separate the more solid coconut cream from the liquid coconut milk (keep the liquid coconut milk to use at another time). Whip the coconut cream for ca. 5 minutes or until it begins to thicken. Gradually add the powdered sugar, and continue whipping for another 5 minutes.
Serve the carrot cake pancakes with the coconut whipped cream and fresh fruit.