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Carrot Cake Pancakes

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Carrot Cake Pancakes


5.6 oz all-purpose flour (approximately 1 1/4 cups)
¼ cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
⅛ a teaspoon of freshly ground nutmeg
Pinch of ground cloves
Pinch of ground ginger
¼ cup brown sugar
¾ cup low-fat buttermilk
1 tablespoon canola oil
1 ½ teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrots (about 1 pound)
Cooking Spray
3 tablespoons softened butter
2 tablespoons honey

To make

These casserole pancakes are characterized by warm spices and bright carrot flavor. Our light version requires low-fat buttermilk and a little honey oil.
Spoon the flour into dry measuring cups and smooth with a knife. Combine the flour and the following 7 ingredients (with the addition of ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and the following 4 ingredients (via eggs); add the sugar mixture to the flour mixture, stirring until it becomes moist. Add 2 cups of carrots.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Place 4 heaps of dough (1/4 cup) on a baking sheet, spreading with a spatula. Cook for 2 minutes or until the tops are bubbly and the edges are lightly browned. Carefully turn the pancakes over; cook for 1 minute or until the bottoms are lightly browned. Repeat the procedure twice with the remaining dough. Combine the butter and honey in a small bowl; serve with the pancakes.
  Views: 28
  Published: 11/20/2023 7:55 PM

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