Carrot Cake Pancakes
The batter is a little thicker than in other pancake recipes – a little more cake-like, if you will. The result is a plump patty that’s slightly crispy on the top with a fluffy texture that’s ideal for maple syrup absorption. Instead of the requisite cream cheese frosting, I used a dollop of vanilla-flavored Chobani to give it that hit of creaminess.
- 2 eggs
- Coconut oil, butter or Earth balance, for cooking
- 1.5 cup finely grated carrots
- 0.5 tsp salt
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 1 tsp baking powder
- 1 cup almond meal
- 0.67 cup brown or white rice flour
- 2 Tbsp maple syrup (plus more for serving)
- 1 tsp vanilla
- 0.67 cup almond milk or regular milk
- Vanilla nonfat Greek yogurt or crème fraiche, for serving
- In a large mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon, nutmeg, ginger, and salt. Fold in the carrots.
- Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.
- Serve the pancakes with maple syrup and yogurt or creme fraiche. Garnish with a dash of cinnamon.
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