Serves 12 pancakes
1 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1 egg
2 tbsp brown sugar
3/4 cup plain yogurt
1/4 cup water
1 tsp vanilla extract
2 cups finely grated carrots
3 tbsp butter (for frying)
cream cheese (optional)
maple syrup (optional)

Recipe Courtesy of
Asian Food Network

Carrot Cake Pancakes

Pancakes, the breakfast food you simply need more than just one piece. Or stack. Indulge yourself in a sweet breakfast with our healthy and oh so delicious Carrot Cake Pancakes.

Difficulty: Easy

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Steps: 3 steps
14 Ingredients

Difficulty: Easy
Steps: 3 steps
14 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Instructions

Mix dry ingredients
- In a mixing bowl, whisk the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger together.

Mix wet and dry ingredients together
- In a separate bowl or jug, mix the egg, brown sugar, yogurt, water, vanilla extract and grated carrots together. Pour this into the dry ingredients and mix.
- Set this mixture aside for 30 minutes to rest.

Make pancakes
- Heat up the butter in a frying pan or griddle over medium-high heat.
- Ladle pancake batter onto the hot pan and cook until bubbles form on the top.
- Flip over and cook for another 2-3 minutes on the other side.

Plate and Serve!

Serve with some cream cheese and maple syrup

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Name: Carrot Cake Pancakes
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 12 pancakes
Cuisine: Asian
Ingredients: 1 cup plain flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/8 tsp ground ginger; 1 egg; 2 tbsp brown sugar; 3/4 cup plain yogurt; 1/4 cup water; 1 tsp vanilla extract; 2 cups finely grated carrots; 3 tbsp butter (for frying); cream cheese (optional); maple syrup (optional)