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Carrot Cake Pancakes

By: Amanda Formaro from amandascookin.com
Updated April 09, 2021
Carrot Cake Pancakes
Carrot Cake Pancakes

"Carrot cake pancakes make a delicious Easter breakfast option. With all the flavors you know and love from a classic carrot cake but in breakfast form!These cakes will even impress the young ones who aren’t huge fans of vegetables. All you have to do is tell them you’re making carrot cake for breakfast! You can go as far as sneaking some shredded zucchini into this recipe without them ever knowing. These made from scratch pancakes use shredded carrots and spices that’ll truly elevate your pancake game."

Serves14

Preparation Time25 min

Cooking Time2 min

Cooking MethodOven

Cooking Vessel SizeLarge Skillet, Mixing Bowls

Ingredients

  • 2 cups All Purpose Flour
  • 1 cup Carrots
  • 3 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 cup Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Cider Vinger
  1. In a large mixing bowl, combine all dry ingredients – flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.

  2. In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.

  3. Visit https://amandascookin.com/carrot-cake-pancakes/ for full printable recipe

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