Carrot Cake Pancakes

If you are a carrot cake lover then this carrot cake pancakes recipe is for you. The pancake batter used grated carrots, walnuts, raisins and all the spices. Perfect for a delicious breakfast for all the family. 

Substitutes:

  • No egg? Use chia seeds or flaxseed instead. 
  • No self raising flour? Use playing flour + 1 tsp baking powder instead. 
  • No maple syrup? Use honey instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 1

Ingredients:

1 Carrot (grated )

1 cup Self raising flour

1 cup Milk of choice

1 Egg

1 tsp Ground cinnamon

1 tsp Ground ginger

½ tsp Ground turmeric

40 g Raisins

40 g Walnuts

Olive oil (for cooking )

Maple syrup (for serving )

Recipe:

  1. In a large mixing bowl, add the flour, spices, egg and milk. Whisk until smooth.
  2. Add the shredded carrot. Raisins and walnuts. Mix until combined.
  3. Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. For each pancake, add 4 large spoonfuls of batter to the pan and wait for little bubbles to form on the surface of the pancakes (about 1-2 minutes), then use a spatula to flip them over to cook for another 1-2 minutes, or until golden again, on the other side.
  4. Serve the pancakes with a drizzle of maple syrup.
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or individually wrapped in the freezer for up to 3 months. 

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