Carrot Cake Pancakes
Carrot cake pancakes are one of the best I have ever eaten! Soft and fluffy with a drizzle of maple syrup to add some extra sweetness. Perfect for weekend mornings!
Servings 2
Calories 328kcal
Ingredients
- 1/2 cup flour of your choice (GF if needed) we used all-purpose flour
- 1/8 cup walnuts toasted and crushed
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- pinch ground nutmeg
- pinch ground cloves
- pinch ground ginger
- 1/8 cup raw sugar
- 1/3-1/2 cup unsweetened almond milk
- 1/2-1 teaspoon vanilla extract
- 1 egg lightly beaten
- 1 cup carrot finely grated
- 1/2 tablespoon extra virgin coconut oil melted
- 2 tablespoon maple syrup/honey
Instructions
- Combine flour, crushed walnuts, baking powder and all herbs in a large bowl, stirring with a whisk.
- Combine sugar, almond milk, vanilla extract, and eggs. Whisk well and add to flour mixture, stirring just until moist.
- Fold in the grated carrot.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray/oil. Spoon about 1/4 cup batter into the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.
- Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.
- Drizzle with maple syrup or honey.