Fluffy Carrot cake Pancakes with Provamel Oat US drink
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9 persons -
20 min
Ingredients 9
- 250 ml Provamel Oat US drink
- 1 tbsp lemon juice
- 1 tbsp sunflower oil
- 1 vanilla pod, seeds removed
- 130 g Self Raising flour
- 25 g light brown sugar
- 1 tsp cinnamon powder
- 150 g carrots, grated
- 50 g pecan nuts, chopped + extra for serving
- 1 banana, mashed + extra for serving
- 4 tbsp maple syrup, for serving
- 100 ml Vegan whipping cream, for serving
- Fresh mint leaves for serving
preparation 20 min
- In a bowl, whisk Provamel Oat drink, lemon juice, sunflower oil and vanilla extract. Set aside.
- In another large bowl, whisk the flour, sugar and cinnamon together.
- Pour the liquid ingredients onto the dry ingredients and stir with a whisk until it forms a thick pancake batter with no lumps.
- Stir in shredded carrots, chopped nuts, and mashed banana.
- Heat a pan over medium-high heat with sunflower oil. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake.
- Cook for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.
- Repeat until no more batter is left, you should form about 9 pancakes.
- Serve with maple syrup, banana, some extra pecan nuts and whipped vegan cream. Decorate with some fresh mint and enjoy!
