So we’ve gotta stay healthy right? Though this recipe is definitely more on the indulgent side, leftover pulp from juiced carrots makes a perfect no-waste addition to pancake batter. If you don’t juice, simply pulse fresh carrot slices in a food processor until minced. The results are a tender, fluffy pancake with all the carrot-cakey flavors you loved as a child. Top with buttered pecans, raisins and classic cream cheese icing to really complete the dish.
Carrot Cake Pancakes
Yield: 4 people
Equipment
- Sautee Pan
- blender
Ingredients
Pancakes
- 2 c ap flour
- 2 t baking powder
- 2 t baking soda
- 1/4 t salt
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1 t sugar
- 1 c carrot pulp
- 2 eggs
- 1 t vanilla extract
- 1 1/2 to 2 c buttermilk
- 2 t melted butter
- carrot shavings, raisins, and nuts for garnish
Icing
- 1 t butter
- 4 oz cream cheese softened
- 1 c confectioners sugar
- 2-3 t milk
Instructions
- In a small sausepan, melt butter. Stir in cream cheese until smooth
- Add confectioners sugar, and milk, alternating between the two, to achieve a fluid consistency. Set aside.
- In a blender, combine carrot, eggs, vanilla, buttermilk and butter.
- Pulse until combined
- Add dry ingredients and pulse on low until smooth, scrape down the sides if needed.
- Let sit for 10-15 minutes before using
- Lightly oil a hot griddle pan and pour 2-4oz of butter for each pancake
- Top with icing, raisins, nuts and carrots
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