Carrot Cake Pancakes

Delicious, nutritious! I love the fact that I can put 3 cups of carrots into breakfast and my family will gobble it up. As always, I make a double-batch to freeze for later in the week.

I originally found this recipe on Pinterest, but significantly reduced the sugar and used whole-wheat flour.

Variations:
• Use half grated carrot and half grated apple
• Use grated carrot and grated raw beet
• Use only whole-wheat flour but increase the milk by 1/4 – 1/3 cup
• Serve with vanilla Greek yogurt, or plain Greek yogurt mixed with honey and top with chopped nuts of choice

Carrot Cake Pancakes

Print Recipe

• CourseBreakfast

Servings

8 - 10 pancakes

Servings 8 - 10 pancakes

Carrot Cake Pancakes Print Recipe CourseBreakfast Servings 8 - 10 pancakes Servings 8 - 10 pancakes

Ingredients

• 1 cup whole-wheat flour
• 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk I use either almond or dairy
• 1 teaspoon vanilla
• 3 tablespoons butter melted or coconut oil
• 3 cups pre-shredded carrots
• 1/4 cup walnuts chopped (or other nuts
• 1 tablespoon coconut optional

Adjust servings: pancakes

Units:MetricUS Imperial

Instructions

1. Mix flours, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
2. In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
3. Pour wet ingredients into dry ingredients and mix until combined.
4. Stir in shredded carrots and chopped nuts, add coconut if using.

   
5. Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.

   

Recipe Notes

Modified from BoozeandBacon: Carrot Cake Pancakes

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