Carrot Cake Pancakes
These carrot cake pancakes are refined-sugar free and made with pantry staples - they taste like carrot cake and they're perfect for Easter brunch!
Servings 4 servings
Calories 287kcal
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup almond milk
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup carrots shredded and lightly packed
- 2 tablespoons walnuts finely chopped
- Cooking spray
- For topping: Cream cheese whipped with honey
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside
- In a large bowl, combine the milk, oil, maple syrup, and vanilla extract. Stir in the shredded carrots and walnuts. Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix; a few lumps are okay. Allow the mixture to rest for 2 minutes.
- Heat a nonstick griddle over medium-low heat. Spray with cooking spray or leave the pan dry.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.
- Serve immediately with maple syrup or whipped cream cheese if desired, if desired.
Video
Nutrition
Serving: 2pancakes | Calories: 287kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 451mg | Potassium: 132mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2675IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg