Carrot Cake Pancakes
These carrot cake pancakes are really delicious, taste like carrot cake, and are a great way to add veggies to your delicious breakfast!
Equipment
- pan
- mixing bowl
- mixing spoon
Ingredients
Pancake Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 4 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- dash of salt
- 1 cup dairy free milk
- 1 tablespoon coconut oil
- ½ teaspoon vanilla
- ½ cup grated carrot
- 2 tablespoon pecans
Coconut Topping
- ½ cup coconut cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
Instructions
Pancake Directions
- Start by grating ½ cup of carrot and chopping the pecans into smaller pieces.
- To a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, and salt. Whisk up the dry ingredients to that they are well combined.
- To the dry ingredients, add the milk, oil, and vanilla. Combine everything well.
- Fold in the grated carrots and chopped pecans and mix them into the rest of the batter.
- Grease a pan and turn on the heat to medium.
- Add about ¼ cup of batter to the pan for each pancake. Cook each pancake for a few minutes, then flip and cook for another minute.
- Do this with all of the pancakes. I made six pancakes with this recipe.
Coconut Cream Topping
- To create the coconut topping, add the coconut cream, maple, and vanilla to a bowl and whisk them together.
- Add the coconut cream to the pancakes and top with more pecans.
- Enjoy!
Video
Nutrition
Calories: 244kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 241mgPotassium: 253mgFiber: 4gSugar: 12gVitamin A: 1942IUVitamin C: 4mgCalcium: 195mgIron: 2mg
Tried this recipe?Let us know how it was!