Carrot Cake Pancakes Recipes

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CARROT CAKE PANCAKES



Carrot Cake Pancakes image

These Carrot Cake Pancakes might become a new morning mainstay in your kitchen for special occasions.

Provided by Micah A Leal

Categories     Cakes

Time 25m

Number Of Ingredients 17

1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon kosher salt
1 1/2 cups buttermilk
1 teaspoon vanilla
2 teaspoons vegetable oil
2 teaspoons honey
1 egg
3/4 cup shredded carrot
1/2 cup shredded unsweetened coconut (optional)
Oil, for pan frying
Maple syrup or cream cheese frosting, for serving

Steps:

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, spices and salt until well combined. In a separate bowl, whisk together buttermilk, vanilla, vegetable oil, honey, and egg. Add wet ingredient mixture to dry ingredients and whisk until no dry pockets of flour remain. Fold in shredded carrot and coconut.
  • Heat a large frying pan over medium heat. Add just enough oil to coat the bottom of the pan. Cooking no more than three at a time, measure out 1/4 cupfuls of pancake mixture into the hot oil and use the back of a spoon to spread each mound into a shallow circle. Use a spatula to flip each pancake once the bottom has become lightly browned, about 2 minutes. Continue frying until pancakes are cooked through, 2 to 3 minutes. Repeat frying process with remaining batter and more oil if necessary.
  • Serve pancakes warm with maple syrup or cream cheese frosting.

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. -Leane Goering, Salem, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen (0.50 cup syrup).

Number Of Ingredients 14

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup whole milk
1 cup finely shredded carrots
TOPPINGS:
1/2 cup maple syrup
1/8 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1 tablespoon whole milk
1/2 cup chopped walnuts or pecans, toasted
Finely shredded carrots, optional

Steps:

  • In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

Nutrition Facts : Calories 388 calories, Fat 16g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 673mg sodium, Carbohydrate 52g carbohydrate (21g sugars, Fiber 4g fiber), Protein 10g protein.

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Carrot cake pancakes make eating your vegetables fun and exciting! Traditional buttermilk pancakes are elevated with bold spices, raisins, pecans, and freshly grated carrots. Served with a spiced cream cheese topping and chopped nuts for a spring-inspired breakfast.

Provided by Jessica Gavin

Categories     Breakfast     Brunch     Freezer-friendly     Make-ahead

Time 45m

Yield 16

Number Of Ingredients 26

For the Cream Cheese Topping (makes 1 1/2 cups):
8 ounces cream cheese, room temperature
1/4 cup (60ml) heavy whipping cream
1/2 cup (81g) golden brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
For the Carrot Cake Pancakes:
2 cups (284g) all-purpose flour
2 tablespoons (24g) brown sugar, packed
1 teaspoon (3g) baking powder
1/2 teaspoon (2g) baking soda
1/2 teaspoon (3g) kosher salt
1 teaspoon (3g) ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups (480ml) buttermilk
2 large eggs
3 tablespoons (44g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup (116g) carrots, peeled and finely grated
1/2 cup (57g) pecan halves, finely chopped plus more for topping
1/4 cup (37g) raisins roughly chopped
Vegetable oil, as needed for cooking
To serve:
Pure maple syrup, as needed for topping

Steps:

  • Combine the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Make the batter: Gently stir in the wet ingredients into the dry ingredients, there should be a few flour streaks and batter should be lumpy. Let the batter rest for 10 minutes before cooking. The unmixed flour should hydrate while the batter sits; if it doesn't, stir the batter once or twice and let it sit a few more minutes.
  • Prepare the pan: Heat a large 12-inch nonstick skillet over medium heat. Add 1 teaspoon of vegetable oil, use a paper towel to wipe a thin layer of oil over the surface.
  • Serve: Serve pancakes with cream cheese topping, chopped pecans, and maple syrup.

CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS



Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans image

Provided by Bobby Flay

Time 1h

Yield About 14 pancakes

Number Of Ingredients 18

1 1/2 cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
8 ounces softened cream cheese
1/2 cup grade B pure maple syrup
4 tablespoons butter

Steps:

  • For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
  • For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
  • To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Easter morning has never been so sweet! Start the day with carrot cake-inspired pancakes topped with a decadent cream cheese icing and chopped pecans.

Provided by Leah Maroney

Categories     Breakfast     Brunch     Cake

Time 35m

Yield 4

Number Of Ingredients 19

For the Pancakes
1 1/4 cups flour
1 tablespoon baking powder
2 tablespoons brown sugar
1/2 teaspoon salt
2 tablespoons salted butter (melted)
1 1/4 cups milk
1 beaten egg
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup carrots (finely grated)
For the Cream Cheese Icing
4 ounces cream cheese (softened)
1 tablespoon milk
1/2 teaspoon vanilla
2/3 cup powdered sugar
Garnish: chopped pecans

Steps:

  • Whisk together the cream cheese icing ingredients in a medium bowl with a hand mixer. Beat until smooth and no lumps remain.
  • Drizzle the cream cheese icing over the top of the pancakes and then top with more grated carrot and chopped pecans.

Nutrition Facts : Calories 477 kcal, Carbohydrate 63 g, Cholesterol 94 mg, Fiber 2 g, Protein 11 g, SaturatedFat 11 g, Sodium 832 mg, Sugar 30 g, Fat 20 g, ServingSize 12 pancakes (serves 4), UnsaturatedFat 0 g

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Carrot cake for breakfast? Yes, when it's our Carrot Cake Pancakes packed with carrots, raisins and walnuts.

Provided by Stephanie Wise

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 16

2 cups Original Bisquick™ mix
2 cups shredded carrots
1 cup milk
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts
2 tablespoons raisins
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
4 oz cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Additional cinnamon, if desired

Steps:

  • In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
  • Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
  • Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Carrot Cake for breakfast...yes please! This recipe is 100% Vegan & Wheat/Gluten-free using real grated Carrot for a divine texture along with Nutmeg & Cinnamon for that classic Carrot Cake flavour! Topped off with Coconut Yogurt, desiccated Coconut & Oats, it makes the perfect go-to breakfast/healthy snack, as it is super quick & easy too!

Provided by Holly Jade

Time 10m

Yield Makes Approximately 10 Pancakes

Number Of Ingredients 9

-1 Cup of Plain White Flour ( I used gluten-free)
-1 cup of Grated Carrots
-1 Tablespoon of caster Sugar (you can use Coconut Sugar)
-1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Nutmeg
-2 Tablespoons of Baking powder
-1 Cup of Dairy-free Milk (I used Unsweetened Almond)
-Pinch of Salt
-2 Tablespoons of Olive Oil

Steps:

  • Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.
  • In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.
  • In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.
  • With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
  • Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy! Recipe by Holly at The Little Blog of Vegan

CARROT PANCAKES



Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT CAKE PANCAKES RECIPE BY TASTY



Carrot Cake Pancakes Recipe by Tasty image

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Provided by Tresha Lindo

Categories     Breakfast

Time 55m

Yield 10 servings

Number Of Ingredients 16

2 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot
5 tablespoons unsalted butter
¼ cup walnuts, chopped
10 tablespoons cream cheese
10 teaspoons maple syrup

Steps:

  • In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
  • In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
  • Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
  • Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Make and share this Carrot Cake Pancakes recipe from Food.com.

Provided by Chris from Kansas

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/4 cups buttermilk pancake mix or 2 1/4 cups Bisquick
1/4 cup brown sugar
1 1/2 cups milk
1 cup finely shredded carrot
1/2 cup raisins
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
softened cream cheese or whipped cream cheese (optional)

Steps:

  • Preheat griddle.
  • Combine all ingredients except cream cheese in medium bowl; stir until well blended.
  • Pour batter by 1/4 cupfuls onto hot well-greased griddle.
  • Turn pancakes when tops are covered with bubbles and edges look dry.
  • Turn only once.
  • Spread pancakes with softened cream cheese, if desired.

Nutrition Facts : Calories 453.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 28.2, Sodium 960, Carbohydrate 87.3, Fiber 3.8, Sugar 25.3, Protein 11.2

CARROT BREAKFAST PANCAKES



Carrot Breakfast Pancakes image

I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)

Provided by love4culinary

Categories     Breakfast

Time 30m

Yield 8-12 pancakes, 4-6 serving(s)

Number Of Ingredients 10

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Steps:

  • First you will need to get your blender out!
  • Pour Milk into blender; add eggs and butter.
  • Mix briefly to put egg and butter through milk.
  • Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
  • Then add nutmeg and cinnamon and mix for about 1 minute.
  • Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
  • Heat to medium heat, and cook pancakes.
  • Make them whatever size you wish!
  • Cook until golden brown.
  • They will be a beautiful golden color!
  • Enjoy them with a small amount of pure maple syrup!

Nutrition Facts : Calories 511.1, Fat 18.6, SaturatedFat 10.6, Cholesterol 138.4, Sodium 1358.6, Carbohydrate 73, Fiber 3.5, Sugar 15.8, Protein 13.8

CARROT PANCAKE CAKE



Carrot Pancake Cake image

Carrot cake pancakes with cream cheese frosting are stacked into a charming cake.

Provided by Snacking in the Kitchen

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 12

Number Of Ingredients 10

1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
1 ¼ cups hot water
¼ cup vegetable oil
2 eggs
⅓ cup chopped pecans
⅓ cup all-purpose flour, or more as needed
2 tablespoons butter, melted
2 cups cream cheese frosting
¼ cup grated carrots
¼ cup toasted chopped pecans

Steps:

  • Stir carrots and raisins packet and hot water together in a bowl.
  • Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
  • Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
  • Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 31.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 439.3 mg, Sugar 45.6 g

CARROT CAKE GREEK YOGURT PANCAKES



Carrot Cake Greek Yogurt Pancakes image

Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.

Provided by kornon

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 14

1 cup old-fashioned oats
½ cup Greek yogurt
2 eggs
2 carrots, peeled and finely chopped
¼ cup skim milk, or more as needed
¼ cup vanilla protein powder
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1 pinch ground ginger
1 carrot, peeled and grated
cooking spray

Steps:

  • Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
  • Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 12.8 g, Cholesterol 52.4 mg, Fat 3.6 g, Fiber 1.8 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 145.4 mg, Sugar 4.1 g

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From jaroflemons.com


CARROT CAKE PANCAKES RECIPE | JAMIE OLIVER RECIPES | TESCO REAL FOOD
Ingredients 250g self-raising flour 430ml semi-skimmed milk 1 large free-range or organic egg 1 tsp ground cinnamon, plus extra for dusting 140g sultanas 60g walnuts 1 carrot olive oil 4 tbsp natural or plant-based yogurt, to serve clear honey, to serve
From realfood.tesco.com


CARROT CAKE PANCAKES WITH CREAM CHEESE FROSTING - TARA TEASPOON
2020-12-29 Heat a skillet or griddle over medium heat and add a tablespoon of butter, or spray with cooking spray. Spoon approximately ¼ cup of batter per pancake onto the griddle and cook until bubbles form on the surface of the pancakes.
From tarateaspoon.com


CARROT CAKE PANCAKES (GLUTEN FREE & DAIRY FREE!) | AMBITIOUS KITCHEN
2022-04-09 Cook one side. Add olive oil, coconut oil or vegan butter to a griddle or large nonstick pan and place over medium heat. Add carrot cake pancake batter 1/3 cup at a time and use a spoon to spread it out a bit into circles. Cook for about 2-4 minutes or until golden brown and tiny bubbles appear around the edges.
From ambitiouskitchen.com


CARROT CAKE PANCAKES - EVERYDAY DELICIOUS
2022-03-12 How to make carrot cake pancakes step by step. STEP 1: Add all the wet ingredients into a bowl (melted and cooled butter, buttermilk, eggs, sugar, and vanilla). STEP 2: Whisk until well-combined. STEP 3: Add all the dry ingredients into another bowl (flour, ground cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, salt) and whisk ...
From everyday-delicious.com


CARROT CAKE BAKED PANCAKES - 101 COOKING FOR TWO
2020-02-03 Finely shred one medium carrot. Mix with ¾ cup skim milk, one egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg and ½ teaspoon vanilla. In a second bowl mix one cup flour, one tablespoon sugar, and two teaspoon baking powder. Mix well. When the oven is preheated, remove pan and coat with one tablespoon butter.
From 101cookingfortwo.com


CARROT CAKE PANCAKES - FIFTEEN SPATULAS
2016-06-25 Preheat the oven to 350F. Place the desired number of frozen pancakes into a foil packet. Or place pancakes in a flat layer on a sheet pan and cover the pan tightly with foil. Just make sure you seal tightly to prevent the pancakes from getting dry. Bake for about 10 minutes, until the pancakes are warm and soft. Toaster Method:
From fifteenspatulas.com


CARROT CAKE PANCAKES - KITCHEN FUN WITH MY 3 SONS
2022-05-17 Pancakes. Step 1. Add the sifted flour, baking powder, salt cinnamon, ginger, and allspice into a medium bowl and combine using a whisk. In a small bowl, add one egg separating the yolk from the whites. Add the brown sugar and oil into a large bowl and combine using a whisk before adding the egg yolk and vanilla.
From kitchenfunwithmy3sons.com


CARROT CAKE PANCAKES WITH CREAM CHEESE GLAZE | TASTES OF LIZZY T
2021-03-11 Set aside. In a larger bowl, mix together the sugar, oil, egg and milk. Add in the carrots and coconut and mix well. Pour the flour mixture into the wet ingredients. Mix just until combined. Melt butter in a skillet on the stovetop or on a griddle to 350-375º Fahrenheit.
From tastesoflizzyt.com


CARROT CAKE PANCAKES RECIPE | MYRECIPES
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream. Advertisement. Step 2. Note: When using a griddle, heat it to 350°. Step 3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
From myrecipes.com


CARROT CAKE PANCAKES WITH CREAM CHEESE SYRUP - MINDEE'S …
2022-02-26 Instructions. Preheat your griddle. I set mine between 275 and 300 degrees. In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk and pureed carrots together. Mix in the baking powder, baking soda, salt, ground cinnamon and flour. Pour ¼ cupfuls of batter onto your preheated griddle.
From mindeescookingobsession.com


CARROT CAKE PANCAKES - FEAST AND FARM
2017-02-15 A little sleep gives me enough of a boost to make an awesome special breakfast and carrot cake pancakes are super special. I ran across a whole bunch of traditional cake-turned-pancake recipes in a recent edition of the Southern Living Cookbook series and I couldn’t get it off my mind.
From feastandfarm.com


CARROT CAKE PANCAKES - FIT FOODIE FINDS
2021-04-13 Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix. Then, in a large bowl, whisk together 2 eggs. Add applesauce, almond milk, maple syrup, and vanilla extract and mix. Transfer dry ingredients into wet and mix. Finally, add in melted coconut oil and mix again.
From fitfoodiefinds.com


HEALTHY CARROT CAKE PANCAKES - ALL THE HEALTHY THINGS
2021-03-29 How to Make Carrot Cake Pancakes. Step One: Add all of the ingredients, except the shredded carrots and walnuts, to a high-powered blender and blend on high until completely smooth. Step Two: Next, add the shredded carrots and walnuts to the batter and gently fold them in until well combined. Allow the batter to rest while you heat your griddle.
From allthehealthythings.com


HEALTHY CARROT PANCAKES (WITH YOGURT!) - YUMMY TODDLER FOOD
2022-04-21 Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl. Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine. Heat a nonstick or cast iron pan or griddle over medium-heat. Add little butter, let …
From yummytoddlerfood.com


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