Carrot Pancakes, Strawberries, Pecans, Coconut Whip
Servings 6 (click to scale)
Calories 341kcal
Ingredients
- 1 tsp agave nectar
- 1.25 cups non-dairy whipped topping
- 1/2 cup unsweetened coconut milk
- 2 cups whole wheat flour
- 1/4 cup sugar
- 2 Tbsp baking powder
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp ground cinnamon
- 2 cups vanilla almond milk Silk brand recommended
- 1.5 cups shredded carrots
- 2 tsp pure vanilla extract
- 2 Tbsp lemon juice
- 9 Tbsp pecan halves
- 6 Tbsp unsweetened shredded coconut
- 18 oz strawberries sliced
Instructions
- Using an electric mixer, attach the wire whip. Place coconut milk and agave in bowl and whisk. Add thawed ready-to-whip topping and mix until thick. Hold cold.
- In a large mixing bowl, combine whole wheat flour, sugar, baking powder, and spices. Set aside.
- In a small mixing bowl, combine almond milk, lemon juice and vanilla extract.
- Pour the liquid mix into the dry mix bowl and whisk to combine. Fold in the shredded carrots. Allow to rest for 5 minutes.
- Heat a nonstick griddle or pan to medium heat. Pour a 1/2 cup scoop of batter and cook until the top begins to bubble, then flip to cook the other side until golden brown.
- To serve, palte 2 pancakes. Add 3 oz strawberries around the plate. Top with 6 pecan halves (or 1.5 tbsp). Sprinkle with 1 Tbsp of shredded coconut. Add 2 Tbsp whipped coconut topping.
Nutrition
Serving: 2each | Calories: 341kcal | Carbohydrates: 52g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Sodium: 556mg | Fiber: 9g
