Carrot cake pancakes combine the flavors of carrot cake in a fluffy pancake form, made with grated carrots, spices and optional walnuts or raisins.
Carrot cake pancakes combine the flavors of carrot cake in a fluffy pancake form, made with grated carrots, spices and optional walnuts or raisins.
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)
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.
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)
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.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
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.
Serve the pancakes warm, optionally topped with cream cheese frosting, a sprinkle of cinnamon or a handful of chopped walnuts.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Grater, whisk, mixing bowls, non-stick skillet
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