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Carrot Cake Pancakes

by Michele Pesula Kuegler | June 22nd, 2015 | Breakfast Dishes, Recipes
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carrot_cake_pancakesOne of my favorite desserts is homemade carrot cake. I love the moistness of the cake, the crunch of the walnuts, the tanginess of the cream cheese frosting. I don’t try to convince myself that it is a healthy snack, even with the carrots, but embrace it in all of its indulgence. That is why carrot cake is a couple times a year treat for me.

While carrot cake might be made only a couple times a year, pancakes are made much more often than that. When I make them for our teen, they always are plain old chocolate chip. For myself, I like to try different options. I’ve made sweet potato, dried cranberry, raspberry, banana, and zucchini to name a few. With carrot as our ingredient focus, it occurred to me that I hadn’t tried making a carrot pancake. I decided that if I could make yummy zucchini pancakes, I should be able to make yummy carrot pancakes.

These pancakes are similar to carrot cake in several ways. They are moist and tender. The flavors mimic that of the cake. If you have a sweet tooth, you definitely could top them with a cream cheese glaze or frosting. Me, I’m more of a purist, so they were topped with butter and syrup. 

I made these pancakes on a lazy Sunday, as that’s the day of the week where I don’t have to rush anywhere and enjoy a heartier breakfast. Although these breakfasts are usually accompanied by coffee, on a special occasion I could envision a late morning breakfast that is adorned with a cocktail. If you’re looking to add a little flair to your pancake breakfast, Green with Envy could be a good pairing. Created by the general manager at Sansei Seafood Restaurant & Sushi Bar and published on our beverage publication, Parched No More, this recipe is sure to please. 

Carrot Cake Pancakes

Yields 4


Print

Prep Time
10 min

Cook Time
15 min

Total Time
25 min

Prep Time
10 min

Cook Time
15 min

Total Time
25 min

Ingredients
  1. 1 egg
  2. 3/4 cup flour
  3. 1/2 Tb. baking powder
  4. pinch salt
  5. 1-1/2 Tb. sugar
  6. 3/4 tsp. cinnamon
  7. 1/2 tsp. vanilla
  8. 3/4 cup milk
  9. 3/4 cup shredded carrots
  10. butter
  11. extra cinnamon & sugar
Instructions
  1. In a 2-cup measuring cup, whisk egg.
  2. Add flour, baking powder, salt, sugar, cinnamon, vanilla, and milk. Whisk until combined.
  3. Add carrots and stir.
  4. Heat a large frying pan over medium heat. Coat with butter.
  5. Pour 1/4 cup batter onto frying pan. When bubbles appear and don’t close, flip pancake, approximately 2 minutes.
  6. Cook for another 2 minutes or until golden brown on second side.
  7. Serve immediately or place in a 200 oven covered in foil.
Notes
  1. For serving, sprinkle with cinnamon and sugar.
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