Carrot Cake Pancakes
1 cup grated carrots (about 3-4 medium carrots)
1 1/2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
pinch of ground allspice
4 tablespoons butter, melted
1 1/2 cups milk
3 tablespoons turbinado or other brown sugar
1 teaspoon vanilla extract
Optional: 1/2 cup raisins or crushed walnuts/pecans (or a combination)
Vegetable oil, butter, or coconut oil for frying pancakes
Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the 3-4 medium carrots, that’s 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 you’re 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!
These carrot cake pancakes are so good, it's like having cake for breakfast. They are healthy, made with white whole wheat flour and fresh carrots, raisins, and carrot cake spices.
Whole Wheat Carrot Cake Pancakes
12 three-inch pancakes
Saturday, November 22, 2014 - 10:04am