Carrot cake pancakes combine the flavors of carrot cake in a fluffy pancake form, made with grated carrots, spices and optional walnuts or raisins.
Easy Made Carrot Cake Pancakes
Description
Carrot cake pancakes combine the flavors of carrot cake in a fluffy pancake form, made with grated carrots, spices and optional walnuts or raisins.
Ingredients
Instructions
Prepare the Dry Ingredients
Combine 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon each of ground nutmeg, ground ginger and salt. Whisk until evenly mixed.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Tip: Sifting the dry ingredients ensures a smoother batter and prevents lumps.
Mix the Wet Ingredients
In another bowl, whisk 1/2 cup of milk, 1 large egg, 2 tablespoons of melted butter and 1 teaspoon of vanilla extract until well combined.
Tip: Make sure the melted butter has cooled slightly to avoid cooking the egg.
Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
(see also: Coconut pancakes recipe)
Tip: Overmixing can make the pancakes dense and less fluffy.
Incorporate the Carrot and Add-ins
Fold in 1 cup of grated carrots. If desired, add 1/4 cup of raisins and 1/4 cup of chopped walnuts for extra texture and flavor. Mix until evenly distributed.
Tip: Use freshly grated carrots for the best flavor and texture.
Heat the Pan
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Tip: Test the heat by sprinkling a few drops of water on the surface; if they sizzle, the pan is ready.
Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for 1-2 minutes until golden brown. Repeat with the remaining batter.
Tip: Keep cooked pancakes warm in a low oven while finishing the rest.
Serve with Toppings
Serve the pancakes warm, optionally topped with cream cheese frosting, a sprinkle of cinnamon or a handful of chopped walnuts.
Tip: For a lighter option, use a dollop of plain yogurt instead of frosting.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 45mg15%
- Total Carbohydrate 34g12%
- Sugars 12g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Grater, whisk, mixing bowls, non-stick skillet
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