Carrot cake pancakes
A delicious breakfast twist with flavors of traditional carrot cake in pancake form. Perfect for Easter morning, this recipe is a festive and tasty addition to your breakfast table. It is a great option for those following a lacto ovo vegetarian diet and provides a good source of vitamins and minerals.
Ingredients
carrots
128 g
white whole wheat flour
180 g
baking powder
1 Tbsp
salt
0.5 tsps
ground cinnamon
1 tsp
ground nutmeg
0.25 tsps
ground allspice
1 pinch
butter
4 Tbsps
free range eggs
1
milk
366 ml
brown sugar
3 Tbsps
vanilla extract
1 tsp
raisins
72.5 g
Method
- Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the 3-4 medium carrots, thats OK, this recipe can easily handle up to 1.5 cups of grated carrots.
- Microwave the grated carrots for 3 minutes on medium, or until the carrots are soft and partially cooked.
- Mix together the dry ingredients in a large bowl flour, baking powder, salt, and spices.
- Whisk together the wet ingredients in a bowl until well combined melted butter, sugar, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk together until almost combined.
- Add the grated carrots and raisins/walnuts if youre using those. Stir until everything is combined, but do not overmix!
- Heat some oil or butter in a skillet. Use heaping tablespoons (or an ice cream scoop!) to add the pancake batter to the pan. Cook about 2-3 minutes on medium/low heat, or until little bubbles start forming at the surface. Flip each pancake, and cook about 2-3 minutes on the other side, or until the inside is fully cooked.
- Serve warm with butter, syrup, powdered sugar whatever you want!
Nutrition:
Carbs
24 g
Fat
5 g
Protein
3 g
Share recipe:
French onion marsala soup
45 min
515 Calories
4 serving
Chocolate chip peanut butter mallow bars
45 min
276 Calories
8 serving