The fluffiest Carrot Cake Pancakes

23 Mar The fluffiest Carrot Cake Pancakes

My family is a big fan of carrot cake so I’m always trying different forms of doing it. So why not introduce the carrot cake to our most beloved meal – Breakfast. We turn the carrot cake into a pancake 🥞 recipe and I think is a new family favourite. 🤩 

It will be a very good option for Easter 🐣 brunch with the kids. 

Ingredients:

1 1/2 cup of self-raising flour

1/3 cup of sugar

2 teaspoon cinnamon

1 teaspoon baking powder 

1 teaspoon baking soda

1 egg

1 1/4 cup milk

1 teaspoon vanilla

2 tablespoon oil

2 cups shredded carrots

1 tablespoon raisins

Prep:

1. Shred the carrot in the thinnest option and set it aside for further use. 
2. In a bowl add all the dry ingredients: flour, sugar, cinnamon, baking powder and baking soda. In another bowl break the egg and beat slightly to break the yolk. Add it to the dry ingredients with vanilla, milk and oil. Beat well. Finally, add the carrots and raisins. 
3. Heat a pan over low medium heat. Slightly spray the surface with oil and pour the mixture with a spoon or as I do with a 1/4 cup so almost all the pancakes will turn the same size. Let it cook until it comes to some bubbles on the surface and flip it over and cook until it is golden. Continue with all the batter until you finish. Serve with your favourite maple syrup or fruits. You can store the rest on the fridge for the rest of the week.