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Ingredients
- 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
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.
- Easy
- 20 min
- 30 min
- 10 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 20 min
- 30 min
- 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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Ingredients
- 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)
Nutrition
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