Carrot Cake Pancakes
Spice up your weekend with these sweet griddle cakes, infused with warm spices, and smothered in a peachy ginger compote! It’s a great way to sneak in healthy whole grains, carrots, walnuts, and fresh peaches! These decadent pancakes have the warm spices that make this recipe perfect for a cozy morning. Grab your griddles!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Cuisine: American
Ingredients
Batter
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups unsweetened nondairy milk
- 1 carrot, roughly chopped
- 1/3 cup unsweetened applesauce
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
Add-ins
- 1 carrot, finely shredded
- ½ cup walnuts, finely ground
Instructions
- Place the flour, baking powder, and pumpkin pie spice in a medium-sized mixing bowl and whisk to combine.
In a blender, add the milk, carrot, applesauce, maple syrup, and vanilla. Blend until the carrot is fully processed and the milk turns orange in color.
Pour the wet blender ingredients into the flour mixture along with the ‘Add-ins’. Stir until combined.
Heat a nonstick griddle over medium-high heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Flip the cakes and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter. - Hint: If you prefer a thinner batter, add 1-2 tablespoons of additional nondairy milk.
Notes
Breakfast
Pancakes