Carrot Cake Pancakes

Should you be making these delicious breakfast treats with all natural, real ingredients or a mix of chemicals? Could this recipe work for like your birthday cake instead?

Carrot cake pancakes vegan are a delicious and healthy breakfast option. The carrot cake is made with carrots, walnuts, raisins, cinnamon, nutmeg, ginger, cloves, and vanilla extract.

Yoga has become a new passion for me.

I’ve lately been quite interested in yoga. Let’s take a look at the background. Yoga is something I really despise. Every time I’ve tried it throughout my life, I’ve loathed every aspect of it. It’s sluggish and uncomfortable, and it doesn’t make me feel like I’m working out, and I despise the quiet, pseudo-hippie chat that goes with it. I even had to do a verbal presentation on yoga in college, and my partner couldn’t stop laughing since he knows how much I despise it.

But, ever since I twisted my leg in three places last autumn, I’ve been unable to run or even use the elliptical without experiencing pain in my hip, knee, or shin. So, after trying to find any other kind of exercise that didn’t aggravate my condition, I pushed myself to purchase a month ticket at Center For Yoga in Ann Arbor, a studio two blocks from my home. What’s more, guess what? It has a strong hold on me.

This yoga is unlike any other yoga I’ve ever experienced. It’s a hot vinyasa class, and the teachers are all very young and fit, and they play upbeat music, and you sweat so much that if you didn’t know better, you’d think you’d just jumped into a pool while still wearing your clothes. The moves are quick, reminding me of all the years I spent dancing. Low-impact is ideal for my leg issues, and I get a fantastic exercise that doesn’t exhaust me like jogging does. So, in a nutshell, it’s fantastic. This is a huge thing coming from someone who detested yoga before this month. I believe I’ve discovered my new favorite kind of workout.

Also, these carrot cake pancakes are incredible. They take roughly 20 minutes to prepare and can serve a large group. They’re heartier than your average flapjack since they’re studded with shredded carrot and toasted walnuts. Not to mention how delicious these carrot cake pancakes taste thanks to the spices.

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What is the best way to freeze pancakes for later?

If you don’t have a large group to feed, prepare these carrot cake pancakes for yourself. You may freeze them if you want to eat them later. To freeze these handmade pancakes, place them on a baking sheet and put them in the freezer. The pancakes should be firm enough to stack in a freezer baggie after one hour. When you’re ready to eat, just toast the frozen pancakes in the toaster until they’re warmed through. To avoid the exterior of the pancakes drying up too much, I believe it’s ideal to toast them many times at low heat.

Print

The ideal autumn or winter breakfast, these carrot cake pancakes are flavored with nutmeg, cinnamon, ginger, and cloves.

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 12 pancakes 1 time
  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 12 pancakes 1 time

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 12 pancakes 1 time

Ingredients

  • 1 1/4 cup flour (all-purpose)
  • 1/4 cup toasted chopped walnuts
  • 2 tablespoons powdered baking soda
  • 1 teaspoon cinnamon powder
  • salt (1/4 teaspoon)
  • 1/8 teaspoon nutmeg, freshly ground
  • a pinch of clove powder
  • a pinch of ginger powder
  • a quarter cup of brown sugar
  • 3/4 cup buttermilk (low-fat)
  • 1 tblsp. rapeseed oil
  • 1 1/2 tablespoons extract de vanille
  • 2 big, gently beaten eggs
  • 1 1/2 cups carrots, finely grated

Instructions

  1. In a large mixing bowl, combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger.
  2. Combine the brown sugar, buttermilk, vanilla, and eggs in a separate basin. Stir in the sugar mixture until the flour is barely moistened. In a large mixing bowl, combine the grated carrots and the mayonnaise.
  3. Over medium heat, heat a large nonstick skillet. Spray the pan with nonstick cooking spray. Spread batter evenly over the pan using a spatula. Cook for 2 minutes, or until the tops are bubbling and the edges seem to be done.
  4. Flip the pancakes carefully and cook for 1 minute longer, or until the bottoms are lightly browned. Repeat with the remaining batter twice more. 

Recipes for pancakes from:

Pancakes made with gluten-free blueberries and buckwheat

Pancakes with Hot Chocolate Filling

Pancakes with Bourbon and Peaches

Pancakes with Hummingbirds

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These “carrot cake pancakes gluten-free” are a healthy breakfast option that is easy to make.

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