I love carrot cake. I want an excuse to eat carrot cake for breakfast. I could join a carrot cake caravan and travel all over the world proclaiming carrot cake to be a breakfast food, but I wanted to do something with a little bit less commitment. Simple solution: this recipe! CARROT CAKE PANCAKES! I've seen a few recipes for carrot pancakes, but they all had the same thing in common, and that is shredded carrots. I knew that my daughters would balk at the idea of shredded carrots in....well, pretty much anything. I also knew that cooked carrots could transform these pancakes into something amazing. I was right! This recipe can be tweaked even further to your liking! I think whole wheat flour would make these pancakes even more hearty. Or what about a pineapple topping? Oooooh....the variations could be endless!
This recipe is really fun for Easter, especially if you add a little green food color to the coconut or whipped cream! Want to print out the recipe? Click here!
Carrot Cake Pancakes with Coconut Cream
- 2 cup all-purpose, unbleached flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 2 egg
- 4 tablespoons packed brown sugar
- 1 cup buttermilk
- 2-3 large carrots, softened in stovetop pan
- 2 teaspoon vanilla extract
- butter, to grease griddle or skillet
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- powdered sugar, to taste
- shredded coconut, mixed with a bit of green food coloring (for a fun garnish!)
- Peel about 2-3 large carrots and cut into small chunks. Put in saucepan and add a small amount of water. Bring to a boil and simmer until semi-tender, making sure to replenish the water if needed. Let cool. Place carrots and water in blender and blend, adding enough water to create a liquid the consistency of thick buttermilk. Pour 1 cup of carrots into a measuring cup. Set aside. If any of the carrot mixture remains, place in fridge for more pancakes tomorrow, or to use in a fruit and veggie smoothy!
- In a large bowl, measure the flour, baking powder, baking soda, salt, ginger and cinnamon. Mix well.
- In a another bowl, whisk together the egg, sugar, buttermilk, carrot mixture and vanilla.
- Blend together the wet and dry mixtures and stir just until blended.
- Over medium heat, grease the griddle with butter. Pour ¼ cup of batter into circles. Once bubbles appear, flip the pancake until both sides are golden.
- Meanwhile, place the coconut in a small serving dish. Stir a few drops of green food coloring into it to give it a fun Easter look. (optional).
- Place heavy whipping cream into a large bowl and mix on high, adding powdered sugar and vanilla to taste.
- Serve hot pancakes with maple syrup, whipping cream, and a small dish of coconut garnish on the side.
DELISH! These pancakes are reminiscent of carrot cake and will have your eaters begging for seconds. The cooked carrots give these pancakes a fluffy, and super moist taste.