Carrot Cake Pancakes

Carrot Cake Pancakes

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

Prep Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast
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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