Carrot pancakes are a delicious twist on the classic breakfast favorite, blending the warm, spiced flavors of carrot cake with the light, fluffy texture of pancakes. Made with freshly grated carrots, cinnamon, nutmeg, and a hint of vanilla, these pancakes offer a subtly sweet and cozy flavor. They’re perfect for topping with maple syrup, yogurt, or even a dollop of cream cheese frosting for an extra indulgent touch. Packed with nutrients and a hint of natural sweetness, carrot pancakes are a great way to sneak some veggies into your morning routine!
Carrot Pancakes
Carrot pancakes are a delicious twist on the classic breakfast favorite, blending the warm, spiced flavors of carrot cake with the light, fluffy texture of pancakes. Made with freshly grated carrots, cinnamon, nutmeg, and a hint of vanilla, these pancakes offer a subtly sweet and cozy flavor.
Ingredients
- 4 Gwillimdale Carrots
- 2 cups Flour
- 1 3/4 cups Milk
- 1/4 cup Butter
- 2 Eggs
- 4 tbsp Sugar
- 2 tbsp Baking powder
- 1 tsp Salt
- 2 dashes Nutmeg
- 2 dashes Cinnamon
Instructions
- First you will need to get your blender out!
- Pour Milk into blender; add eggs and butter. Mix briefly to put egg and butter through milk.
- Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
- Then add nutmeg and cinnamon and mix for about 1 minute.
- Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
- Heat to medium heat, and cook pancakes. Make them whatever size you wish!
- Cook until golden brown.