Carrot Cake Pancakes
"These carrot cake pancakes make a delicious Easter breakfast option or anytime of the year. With all the flavors you know and love from a classic carrot cake but in breakfast form! These soft and fluffy carrot cake pancakes are topped with spiced sweet carrots, blueberries, and cherries then drizzled with maple syrup. Carrot cake pancakes allow you to eat your dessert as breakfast! These made from scratch pancakes use shredded carrots and spices that’ll truly elevate your pancake game. "
NotesGrated Carrot Topping,
1 Tbsp butter melted (or nut butter),
1/2 tsp ground cinnamon,
1/4 tsp nutmeg,
1 1/2 cup grated carrots,
1 tsp maple syrup
Serves14
Preparation Time25 min
Cooking Time2 min
Cooking Vessel SizeLarge Skillet, Mixing Bowls
Ingredients
- 2 cup All Purpose Flour
- 1 cup Carrots
- 3 tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cloves
- 1 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vegetable Oil
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In a large mixing bowl, combine all dry ingredients – flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
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In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.
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Visit https://amandascookin.com/carrot-cake-pancakes/ for full printable recipe