Usually when I make pancakes it’s the banana oat kind, but these ones might be my new favourite!

They’re really easy, and bonus that you get some veg in your pancake stack! But they’re all round pretty nutritious, so it’s a great breakfast I’d say!

Carrot coconut pancakes

[makes 5 – 6 medium]

1/2 cup buckwheat flour

1/2 cup spelt flour (works well replaced with chickpea flour to make it gluten free!)

2 tablespoons coconut sugar (or maple syrup)

1.5 teaspoons baking powder

Pinch of salt

1 cup coconut milk (or almond/soy) mixed with 1 teaspoon apple cider vinegar

1 teaspoon vanilla

Up to 1/2 cup water to thin if needed

1 tablespoon of melted coconut oil + extra to cook

1/2 cup finely grated carrot

1/3 cup finely shredded coconut

Mix together the flours, sugar, baking powder & salt.

Add the milk mixture, vanilla, oil & water if needed. Whisk until combined.

Then fold in the carrot and coconut, and cook in a small amount of coconut oil.

Add some coconut yoghurt, nuts, berries, maple syrup or anything you want!