Carrot Cake Pancakes
These carrot cake pancakes have all of the wonderful flavors of its dessert-namesake without the extreme sweetness. A perfectly healthier, yet indulgent breakfast.
Servings 7 -8 medium-sized pancakes
- 1 cup unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 egg
- 1 1/2 cups milk
- 3 tbsp butter melted
- 1 tsp vanilla extract
- 1 tbsp brown sugar
- 1 cup grated carrots
- Handful of chopped pecans
Grate carrots and chop pecans (I like to do as much prep work as I can before I get in the groove of adding/mixing ingredients).
In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, lightly whisk egg. Add milk, butter, vanilla, and sugar, and combine all together with whisk until smooth and no lumps are left from the brown sugar.
Pour wet ingredients into the bowl with flour mixture and stir together until fully mixed.
Stir in carrots and pecans until just combined.
Grease pan with cooking spray or add a pat of butter that will melt and coat pan once heated. Heat stove top burner over medium heat. Pour batter onto heated pan and allow pancakes to cook for a few minutes.
Once edges are cooked and bubbles begin to rise up in the pancake’s center, flip with spatula and allow for the other side to cook. I find that this takes a lot less time than the first side needed.
Check underside for doneness. Once cooked through, serve immediately.