These fluffy oat and spelt carrot pancakes are made with roasted and puréed carrots and other warming spices. Top them with some coconut whipped cream and get ready to fall in love!
For the carrot purée:
- 4 medium carrots, scrubbed or peeled, chopped
- 1 teaspoon coconut oil
- ½ cup unsweetened oat milk (or other dairy-free milk of choice, such as oat, almond or coconut)
- 2 tablespoons maple syrup
- ½ teaspoon peeled and minced fresh ginger
- ¼ teaspoon ground cinnamon
For the coconut whipped cream:
For the pancakes:
For the purée:
- Preheat the oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
- Toss the carrots with the coconut oil and place on the prepared baking sheet. Roast for 25 minutes, until the carrots are soft and cooked through.
- Put the roasted carrots, oat milk, maple syrup, ginger, and cinnamon in a blender or food processor and blend until smooth.
For the coconut whipped cream:
- In a medium-sized bowl, whip the coconut cream and honey until smooth and you have stiff peaks. Set aside.
For the pancakes:
- In a large bowl, whisk together the spelt flour, oat flour, baking powder, baking soda, salt, and cinnamon. In a medium-sized bowl, mix the oat milk, maple syrup (if using), carrot puree, eggs, melted coconut oil, and vinegar until well combined. Add the wet ingredients to the dry ingredients and stir until just combined; do not over mix. Let the batter sit for about five minutes.
- Heat a bit of coconut oil in a medium skillet over medium heat. Working in batches, use a ladle to pour about ¼ cup of the batter into the pan for each pancake. Cook until small bubbles form on the tops of the pancakes, 3 to 4 minutes, then flip and cook for an additional 2 to 3 minutes, until cooked through. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
- Put the pancakes on plates and top with a dollop of coconut whipped cream and extra carrot purée. Drizzle with maple syrup. Enjoy!