Carrot Cake Pancakes
If you are a carrot cake lover then this carrot cake pancakes recipe is for you. The pancake batter used grated carrots, walnuts, raisins and all the spices. Perfect for a delicious breakfast for all the family.
Substitutes:
- No egg? Use chia seeds or flaxseed instead.
- No self raising flour? Use playing flour + 1 tsp baking powder instead.
- No maple syrup? Use honey instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 1
Ingredients:
1 Carrot (grated )
1 cup Self raising flour
1 cup Milk of choice
1 Egg
1 tsp Ground cinnamon
1 tsp Ground ginger
½ tsp Ground turmeric
40 g Raisins
40 g Walnuts
Olive oil (for cooking )
Maple syrup (for serving )
Recipe:
- In a large mixing bowl, add the flour, spices, egg and milk. Whisk until smooth.
- Add the shredded carrot. Raisins and walnuts. Mix until combined.
- Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. For each pancake, add 4 large spoonfuls of batter to the pan and wait for little bubbles to form on the surface of the pancakes (about 1-2 minutes), then use a spatula to flip them over to cook for another 1-2 minutes, or until golden again, on the other side.
- Serve the pancakes with a drizzle of maple syrup.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or individually wrapped in the freezer for up to 3 months.
