Carrot Cake Pancakes
User Reviews
5
Carrot Cake Pancakes
Description
Carrot Cake Pancakes combine all-purpose flour with baking powder, cinnamon, and salt to form a lightly spiced dry mix. Wet ingredients include almond milk, avocado oil, maple syrup, and vanilla extract, which infuse moisture and sweetness. Shredded carrots and chopped walnuts add texture and a mild nutty flavor. The batter is gently mixed to maintain lightness and then cooked on a nonstick griddle until edges firm and the pancake can be flipped. Finished pancakes have a tender bite with mild spice and a pleasant mix of textures from carrot and nuts. These pancakes are versatile for serving with maple syrup or a whipped cream cheese topping sweetened with honey for extra creaminess and a carrot cake feel.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup almond milk
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup carrot shredded and lightly packed
- 2 tablespoons walnuts finely chopped
- cooking spray
- cream cheese for topping, whipped with honey
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside
- In a large bowl, combine the milk, oil, maple syrup, and vanilla extract. Stir in the shredded carrots and walnuts. Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix; a few lumps are okay. Allow the mixture to rest for 2 minutes.
- Heat a nonstick griddle over medium-low heat. Spray with cooking spray or leave the pan dry.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.
- Serve immediately with maple syrup or whipped cream cheese if desired, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 287kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 451mg | 19% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2675IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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