Irresistible Carrot Cake Pancakes for Kids in Bali, Indonesia

Step 1: Prepare the Dry Ingredients 

In a large mixing bowl, whisk together the flour, rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

Step 2: Mix the Wet Ingredients 

In a separate bowl, combine the coconut milk, water, grated palm sugar, egg, melted coconut oil, and vanilla extract. 

Whisk until smooth and frothy.

Step 3: Combine and Fold 

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined.

Be careful not to overmix to keep the pancakes light and fluffy. Fold in the grated carrots and optional walnuts or raisins for added texture.

Step 4: Preheat and Test Your Pan 

Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil. 

To ensure the pan is at the right temperature, sprinkle a few drops of water—if they sizzle, the pan is ready.

Step 5: Cook the Pancakes 

Pour 1/4 cup of batter for each pancake onto the skillet. Spread gently into a circular shape. Cook for 2-3 minutes, or until bubbles form and the edges appear set. 

Flip carefully with a spatula and cook for another 2-3 minutes until golden brown.

Step 6: Serve and Garnish 

Stack the pancakes on a serving plate. Garnish generously with coconut flakes, a drizzle of local honey or palm syrup, and a sprinkle of chopped walnuts if desired.

 Serve immediately while warm for the best flavor and texture.