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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.
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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.