Carrot Cake Pancakes

What’s not to love about carrots? They’re vibrant, affordable, have an impressively long shelf-life, and are loaded with beta-carotene, a natural chemical that the body changes into vitamin A. Just a single carrot can provide someone with double their daily dose of Vitamin A. Interestingly, carrots are more nutritious when they are cooked than when they are eaten raw. This essentially means that you must try these spring-inspired, healthy & delicious carrot cake pancakes! This easy-to-follow pancake recipe from a jar of lemons promises to be sweet, fluffy, and the perfect solution to breakfast decision fatigue. Top the pancakes off with cream cheese frosting, and grab some pecans at market for a heart-healthy and flavor-elevating addition!

Ingredients

• 3/4 cup grated carrots
• 1 cup all-purpose or whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 large egg
• 1 tsp vanilla
• 1 cup milk
• 3 Tbsp brown sugar
• 2 Tbsp butter

Directions

Grate carrots.

Mix the dry ingredients together in a large bowl.

In a separate bowl, whisk together the liquid ingredients plus brown sugar.

Add in the grated carrots, then combine the wet ingredients with the dry ingredients.

Add about 1/4 cup of batter to a nonstick pan, skillet, or griddle with butter over medium heat.

Cook pancakes for 2-3 minutes on each side.

Add your favorite toppings and enjoy!

Back