Ever since I made the Wheat Germ Blueberry Muffins, I’ve been on a kick to keep our breakfasts interesting. I keep wanting to make pumpkin pancakes (one of my favorites!), but we just keep getting more and more carrots in our CSA. So I decided to get creative and make carrot cake pancakes! Of course, I used white whole wheat flour, just like I do for most recipes. It’s my secret trick – it doesn’t get as dense as regular whole wheat flour. This means that I can use only whole wheat flour in my recipes instead of having to add all purpose flour like most recipes suggest.
The awesome thing about these pancakes (other than the flavor, of course), is that you can customize them a bit to your liking – you can add raisins and/or walnuts and/or pecans. Or you can increase the spice if you like that kind of thing. This is YOUR breakfast, so you do what you want with it!
Whole Wheat Carrot Cake Pancakes
Makes: 12 3-inch pancakes. Total time: 35 minutes.
- 1 cup grated carrots (about 3-4 medium carrots)
- 1 1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of ground allspice
- 4 tablespoons butter, melted
- 1 egg
- 1 1/2 cups milk (I used 1%)
- 3 tablespoons brown sugar (I used turbinado)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins or crushed walnuts/pecans (or a combination)
- Vegetable oil, butter, or coconut oil for frying pancakes (I used coconut oil)
1. Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the 3-4 medium carrots, that’s OK, this recipe can easily handle up to 1.5 cups of grated carrots.
Microwave the grated carrots for 3 minutes on medium, or until the carrots are soft and partially cooked.
2. Mix together the dry ingredients in a large bowl – flour, baking powder, salt, and spices.
3. Whisk together the wet ingredients in a bowl until well combined – melted butter, sugar, egg, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk together until almost combined.
Add the grated carrots and raisins/walnuts if you’re using those. Stir until everything is combined, but do not overmix!
5. Heat some oil or butter in a skillet. Use heaping tablespoons (or an ice cream scoop!) to add the pancake batter to the pan. Cook about 2-3 minutes on medium/low heat, or until little bubbles start forming at the surface. Flip each pancake, and cook about 2-3 minutes on the other side, or until the inside is fully cooked.
Serve warm with butter, syrup, powdered sugar – whatever you want! Enjoy your breakfast!