Carrot Cake Pancakes

$To make carrot cake pancakes, you need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup finely grated carrots (about 2 medium carrots) - 1/4 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg, lightly beaten - 1 cup buttermilk, at room temperature - 1/4 cup unsweetened applesauce - 2 tablespoons unsalted butter, melted (plus extra for cooking) - 1/2 cup chopped walnuts or pecans (optional) - Cream cheese frosting for topping (optional) If you need to swap some ingredients, here are helpful options: - Flour: Use whole wheat flour for a healthier twist. - Buttermilk: Make a quick substitute by mixing milk with vinegar or lemon juice. - Egg: Replace with a flaxseed meal for a vegan option. - Brown Sugar: Coconut sugar works well if you want a lower glycemic index. - Nuts: You can skip the nuts or use sunflower seeds for crunch. Carrot cake pancakes can be a nutritious breakfast. Here’s a quick look at what’s inside: - Calories: About 200 per pancake (without frosting) - Protein: 6 grams - Carbohydrates: 30 grams - Fat: 7 grams - Fiber: 2 grams - Sugars: 8 grams This dish is a great way to start your day with some veggies and whole grains. You can find the full recipe to make these tasty pancakes easily. Start by gathering your dry ingredients. In a large mixing bowl, add 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Next, sprinkle in 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk all these ingredients together until they are well mixed. This step helps to ensure that your pancakes rise properly. Set this bowl aside while you work on the wet mixture. Now, move on to your wet ingredients. In another bowl, combine 1 cup of finely grated carrots, which is about 2 medium carrots. Add 1/4 cup of packed brown sugar and 1/4 cup of granulated sugar. Crack in 1 large egg and pour in 1 cup of room temperature buttermilk. Add 1/4 cup of unsweetened applesauce and 2 tablespoons of melted unsalted butter. Stir this mixture until it is smooth and well combined. The carrots will add moisture and sweetness to your pancakes. It’s time to cook! Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter, allowing it to melt and coat the skillet. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 2-3 minutes, until both sides are golden brown. Repeat this until you cook all the batter. Serve your pancakes warm, topped with cream cheese frosting if you like. You can even sprinkle some extra nuts on top for a great crunch. Enjoy your delicious Carrot Cake Pancakes! For the complete recipe, check out the Full Recipe section. To make your carrot cake pancakes fluffy, mix gently. Overmixing can create tough pancakes. It’s okay to leave some lumps in your batter. This helps keep them light and airy. Also, make sure your baking powder and baking soda are fresh. Old leavening agents can lead to flat pancakes. If you have extra pancakes, let them cool first. Place them in a single layer on a plate. Use parchment paper between layers to avoid sticking. Cover with plastic wrap or foil. You can store them in the fridge for up to 3 days. For longer storage, freeze them. Wrap each pancake in plastic wrap and place them in a freezer bag. They last up to 2 months in the freezer. These pancakes shine with cream cheese frosting on top. You can also sprinkle chopped nuts for crunch. Try adding fresh fruit like berries or banana slices. A drizzle of maple syrup can enhance the sweetness. For a fun twist, serve with a dollop of yogurt. Enjoy exploring different toppings to find your favorite! {{image_4}} You can easily make carrot cake pancakes gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum, which helps the pancakes rise. This will give you a fluffy texture. Many blends work well, like almond or coconut flour. Just remember, each flour absorbs different amounts of liquid. You might need to adjust the buttermilk or applesauce accordingly. If you want a vegan version, replace the egg with a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based milk instead of buttermilk. Almond milk or oat milk works great here. Swap the melted butter with coconut oil or a vegan butter alternative. You won’t miss the dairy at all! To jazz up your carrot cake pancakes, add spices or fruits. Extra cinnamon or a dash of ginger can boost flavor. You could also mix in some raisins or pineapple for added sweetness and moisture. If you love nuts, consider pecans or walnuts. They add a nice crunch. You can even top the pancakes with fresh fruit like berries or bananas for a fresh twist. Want a sweet finish? Drizzle with maple syrup or honey for extra goodness. For the complete recipe, check out the Full Recipe. You can keep your carrot cake pancakes fresh in the fridge. Place them in an airtight container. They will stay good for about three days. If you want to store them longer, consider freezing. To reheat your pancakes, use a microwave or a skillet. In the microwave, heat them for about 20-30 seconds. For the skillet, warm them over medium heat for a minute on each side. This keeps them soft and tasty. Freezing pancakes is easy. First, let them cool completely. Then, stack them with parchment paper in between. Place the stack in a freezer bag or container. You can freeze them for up to three months. When you want them, just reheat as described above. Enjoy your delicious breakfast treat any time! For the full recipe, check out the details above. Yes, you can make Carrot Cake Pancakes ahead of time. Cook the pancakes and let them cool. Then, stack them with parchment paper in between. Place the stack in an airtight container. You can store them in the fridge for three days. For longer storage, freeze them for up to three months. To enjoy later, simply reheat them in the microwave or toaster. To make your Carrot Cake Pancakes less sweet, reduce the sugar. You can cut both the brown sugar and granulated sugar by half. Another option is to use unsweetened applesauce. This keeps moisture but lowers sweetness. You can also add more spices, like cinnamon and nutmeg, for flavor without sugar. The best toppings for Carrot Cake Pancakes include: - Cream cheese frosting - Chopped walnuts or pecans - A sprinkle of cinnamon - Fresh fruit, like banana or pineapple - Maple syrup for added sweetness Feel free to mix and match these toppings. They add texture and flavor, making your breakfast even more delightful. For the full recipe, check out the earlier sections. We explored how to make tasty carrot cake pancakes. You learned about ingredients, substitutions, and nutrition. I shared step-by-step instructions for perfect pancakes. We went over tips for fluffiness and how to store leftovers. I also suggested gluten-free and vegan options. Finally, I answered common questions about meal prep and toppings. Try these pancakes for breakfast. You won’t be disappointed! Enjoy the flavors and fun!$

Indulge in a delightful morning treat with our Carrot Cake Pancakes recipe! These fluffy pancakes combine the goodness of carrots and warm spices, topped with optional cream cheese frosting for an extra touch of sweetness. Enjoy a cozy breakfast that’s both delicious and nutritious. Ready to elevate your brunch game? Click through to explore the full recipe and tips for perfect pancakes every time!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup finely grated carrots (about 2 medium carrots)

1/4 cup packed brown sugar

1/4 cup granulated sugar

1 large egg, lightly beaten

1 cup buttermilk, at room temperature

1/4 cup unsweetened applesauce

2 tablespoons unsalted butter, melted (plus extra for cooking)

1/2 cup chopped walnuts or pecans (optional)

Cream cheese frosting for topping (optional)

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well blended and free of lumps. Set aside.

Combine Wet Ingredients: In a separate bowl, combine the grated carrots, packed brown sugar, granulated sugar, beaten egg, buttermilk, applesauce, and melted butter. Stir the mixture until all ingredients are thoroughly combined and smooth.

Mix Dry and Wet Ingredients: Gradually pour the wet mixture into the dry ingredients. Gently stir using a spatula or wooden spoon until just combined; it’s important not to overmix. You can leave a few lumps for a fluffier pancake. If desired, fold in the chopped nuts for added texture and flavor.

Prepare the Cooking Surface: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter, allowing it to melt and coat the surface evenly.

Cook the Pancakes: For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles start to form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for an additional 2-3 minutes, or until both sides are golden brown.

Repeat Cooking: Repeat this process with the remaining batter, adding more butter to the skillet as needed to prevent sticking.

Serve: Serve the pancakes warm, generously drizzled with cream cheese frosting, and sprinkle with extra nuts if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Stack the pancakes on a large plate, drizzle with cream cheese frosting, and garnish with additional chopped nuts and a sprinkle of cinnamon for a delightful touch.