Easy Carrot Cake Pancakes For National Pancake Day!
Your favourite carrot cake flavours in breakfast pancake form! These carrot cake pancakes are made from a creamy batter full of grated carrots, warm spices, walnuts, and raisins!
Prep Time:
Cook time:
Servings: 6-8 pancakes
Ingredients:
grated carrots: 2 cups (about 5 whole carrots)
Greek yoghurt: ½ cup
whole milk: ½ cup
egg: 1
vanilla extract: 1 teaspoon
honey: ½ cup
wholemeal flour: 1½ cups
rolled oats: ¼ cup
ground walnuts: 3 tablespoons
raisins: 3 tablespoons
baking powder: 1 teaspoon
bicarbonate of soda: ½ teaspoon
ground cinnamon: ½ teaspoon
ground ginger: ½ teaspoon
salt: hefty pinch
coconut oil: 2-4 tablespoons
maple syrup: for topping (optional)
DIRECTIONS:
Step 1: Finely grate the carrots using a box grater or food processor. In a large bowl mix the grated carrots, Greek yoghurt, milk, egg, vanilla extract, and honey together.
Step 2: In a separate bowl, whisk together the flour, oats, ground walnuts, raisins, baking powder,bicarb of soda, ground cinnamon, ground ginger and salt.
Step 3: Add the dry ingredients to the carrot-yoghurt mixture. Mix together well.
Step 4: Heat a large non-stick pan over a medium heat. Add about 1 tablespoon of coconut oil (or any other cooking oil of choice). Using the ¼ cup measure, scoop out the batter and drop into the pan. Cook for about 2 to 3 minutes on each side, or until crispy and golden brown. Continue with the rest of the batter. Serve warm with maple syrup.
A sweet treat for the morning meal that packs a punch of nutrients!
By Karen Biton-Cohen
Published:
Prep Time:
Cook time:
Servings: 6-8 pancakes
Ingredients:
grated carrots: 2 cups (about 5 whole carrots)
Greek yoghurt: ½ cup
whole milk: ½ cup
egg: 1
vanilla extract: 1 teaspoon
honey: ½ cup
whole spelt flour: 1½ cups
rolled oats: ¼ cup
ground walnuts: 3 tablespoons
raisins: 3 tablespoons
baking powder: 1 teaspoon
baking soda: ½ teaspoon
ground cinnamon: ½ teaspoon
ground ginger: ½ teaspoon
salt: hefty pinch
coconut oil: 2-4 tablespoons
maple syrup: for topping (optional)
Directions:
Step 1: Finely grate the carrots using a box grater or food processor. In a large bowl mix the grated carrots, Greek yoghurt, milk, egg, vanilla extract, and honey together.
Step 2: In a separate bowl, whisk together the spelt flour, oats, ground walnuts, raisins, baking powder, baking soda, ground cinnamon, ground ginger, and salt.
Step 3: Add the dry ingredients to the carrot-yogurt mixutre. Mix until well incorporated.
Step 4: Heat a large non-stick pan over a medium flame. Add about 1 tablespoon of coconut oil (or any other cooking oil of choice). Using the 1/4 cup measure, scoop out the batter and drop into the pan. Cook for about 2 to 3 minutes on each side, or until crispy and golden brown. Continue with the rest of the batter. Serve warm with maple syrup.
