If you love carrot cake, this will certainly be another food you will love. The love of pancakes runs pretty strong in our home. While they boys loved a standard pancake, the hubby and I love pancakes in all their variation! These pancakes always bring a little light to our day ;)! Plus, they come together so quickly. It might be a little much for a busy weekday breakfast, but the perfect weekend breakfast. This is a yummy breakfast, but also a delicious dinner- in this case.
I won’t have a lot of photos for this recipe. It was our dinner, and everyone was starving. There is a quite a bit of pressure when you have 2 hungry teen and preteen boys. I had to make it happen FAST! So, it is made like a traditional pancake. Mix dry together in separate bowl, same with the wet ingredients. Separate bowl. Combine the 2 only until barely mixed.
You can’t tell from the photo above, but it is just slightly lumpy. Cook on a greased griddle.
I served mine with just maple syrup. I have also had it with a brown sugar sweetened ricotta and maple syrup. That was amazing. Buttermilk syrup is also SO good with this recipe. Or even a slightly sweetened cream cheese mix. The sky is the limit when it comes to toppings.
Next, sit back and enjoy. You deserve it.
Carrot cake pancakes
- 1 1/4 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon if you really like cinnamon, add more
- 1/4 teaspoon nutmeg this is a variable also. If you like more, add it.
- 1 tablespoon dark brown sugar light brown works as well
- 1 1/4 cup almond milk or milk of choice
- 1 teaspoon vanilla
- 1/2 cup grated carrots
- 1/2 cup crushed pineapple
- 1 egg
- 1 tablespoon oil or butter this is up to you as to which fat you prefer
- Mix flour, baking powder, salt, cinnamon, nutmeg and brown sugar in small bowl and set aside. In another larger bowl, mix milk and egg. Add to it oil, carrots, pineapple and vanilla.Combine wet and dry. Don't overmix. It's easy to get tough pancakes if you do. Only mix to combine, it will be a tiny bit lumpy.Heat griddle. I had mine on 350 degrees. I realize each griddle is different. If this is too cool or hot, increase or decrease heat. Grease Heated griddle well. Drop pancakes onto griddle. I use a portion scoop. I kind have a thing for consistency.Cook on first side for several minutes until pancakes begin to bubble. Flip and continue to cook until pancakes are done, mine took about 3 minutes per side. This will depend on your griddle.I served mine just with maple syrup. I have also had them with ricotta sweetened with brown sugar. Buttermilk syrup is always perfect as well.Now, sit back and enjoy. You deserve it!