Dairy-Free Carrot Cake Sugee Pancakes
A fusion breakfast of Sugee cake and carrot cake flavors in the form of dairy-free pancakes, naturally sweetened with carrots and coconut sugar.
Ingredients
- 1 cup Semolina Flour (Sugee)
- 1/2 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Spices (Cinnamon, Nutmeg, Ginger)
- 1/4 cup Coconut Sugar
- 1/2 cup Unsweetened Applesauce
- 1 cup Shredded Carrots
- 1 cup Unsweetened Almond Milk
- 1 large Egg
- 2 tablespoons Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together semolina flour, all-purpose flour, baking powder, spices, and coconut sugar.
- 2In a separate bowl, combine applesauce, shredded carrots, almond milk, and egg.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or frying pan over medium heat.
- 5Pour 1/4 cup of batter onto the griddle for each pancake.
- 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 7Serve warm with your favorite toppings (dairy-free yogurt, maple syrup, or chopped nuts).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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