Carrot Cake Pancakes with Coconut Cream

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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

INGREDIENTS:

  • 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

Topping:

  • 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!)

INSTRUCTIONS:

  1. 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!
  2. In a large bowl, measure the flour, baking powder, baking soda, salt, ginger and cinnamon.  Mix well.
  3. In a another bowl, whisk together the egg, sugar, buttermilk, carrot mixture and vanilla.
  4. Blend together the wet and dry mixtures and stir just until blended.
  5. 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.
  6. 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).
  7. Place heavy whipping cream into a large bowl and mix on high, adding powdered sugar and vanilla to taste.  
  8. 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.