Carrot Cake Pancakes
"Carrot cake pancakes make a delicious Easter breakfast option. With all the flavors you know and love from a classic carrot cake but in breakfast form!These cakes will even impress the young ones who aren’t huge fans of vegetables. All you have to do is tell them you’re making carrot cake for breakfast! You can go as far as sneaking some shredded zucchini into this recipe without them ever knowing. These made from scratch pancakes use shredded carrots and spices that’ll truly elevate your pancake game."
Serves14
Preparation Time25 min
Cooking Time2 min
Cooking MethodOven
Cooking Vessel SizeLarge Skillet, Mixing Bowls
Ingredients
- 2 cup All Purpose Flour
- 1 cup Carrots
- 3 tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cloves
- 1 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cider Vinger
- 1 teaspoon Vegetable Oil
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In a large mixing bowl, combine all dry ingredients – flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
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In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.
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Visit https://amandascookin.com/carrot-cake-pancakes/ for full printable recipe