Carrot Cake Pancakes

Carrot Cake Pancakes #cake #pancakes #recipeEver wished there was a way to enjoy “cake” for breakfast? Then our Carrot Cake Pancakes are the perfect solution. All you need is carrots, pineapple, some nutmeg and cinnamon, the classic ingredients for Carrot Cake.

If you miss the taste of Carrot Cake, and to make one is just too time consuming or too difficult for you right before going to work or school, you might find it easier to just make some Carrot Cake Pancakes instead. They look like regular pancakes by taste like Carrot Cake and they’re quick to make, yummy and healthy!   

The extra pinches of nutmeg and cinnamon give them a richer flavor and the pineapple keeps them super moist and tasty.   

I recommend shredding the carrots in a food processor until they are very finely cut up, so you don’t feel any hard lumps in the pancakes. I usually top my pancakes with pure maple syrup, but you can use whatever you want.

If you want to eat healthy and lose weight in the same time check out this 250 Quick and Easy Fat Loss Recipes.

Carrot Cake Pancakes
Serves 10
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
147 calories
21 g
9 g
6 g
3 g
2 g
72 g
82 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
72g
Servings
10
Amount Per Serving
Calories 147
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 82mg
3%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 8g
Protein 3g
Vitamin A
30%
Vitamin C
2%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 teaspoon baking powder
  2. 1 teaspoon vanilla
  3. ¾ cup carrots, chopped really fine in food processor
  4. 2 tablespoons butter
  5. 1 and ¼ cup all-purpose flour
  6. ¼ cup crushed pineapple, not drained
  7. ¼ teaspoon ground nutmeg
  8. ¼ teaspoon salt
  9. 2 tablespoons vegetable oil
  10. ¼ cup brown sugar
  11. 1 teaspoon ground cinnamon
  12. 1 and ¼ cup milk
Instructions
  1. Add dry ingredients to a bowl: flour, cinnamon, salt, nutmeg, baking powder and brown sugar.
  2. In another bowl mix vanilla and milk.
  3. Add the milk mixture to dry ingredients and combine. Try not to over-mix.
  4. Stir pineapple and carrots and combine.
  5. Let mixture stand 5 minutes until griddle is heating on medium heat.
  6. When griddle is hot, add ½ tablespoon butter and ½ tablespoon vegetable. When oil is hot, drop ¼ cup spoonfuls of batter on to it. Cook on first side until the edges begin to look "dry" and until bubbles form in center.
  7. Flip pancake and cook 1-2 minutes on second side. Watch it carefully.
  8. Remove to a platter warming in oven.
  9. Repeat the process for all batter.
beta
calories
147
fat
6g
protein
3g
carbs
21g
more
Daily Fit Hit https://www.dailyfithit.com/

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