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Carrot cake pancakes recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate pancake mix with veggies and spices for a flavorful and satisfying stack!
Ingredients:
  • 375g bottle pancake mix
  • 150g (1 cup) finely grated carrot
  • 2.50 gm ground cinnamon
  • Butter, to grease
  • Spreadable cream cheese, to serve
  • Chopped pecans, to serve
  • Maple syrup, to drizzle
Instructions:
  • Prepare the pancake mix as directed on the package, keeping aside 60ml (1/4 cup) water. Transfer the mix to a large bowl. Shake the container with the reserved water to collect any remaining mix, then pour it into the bowl. Add in the carrot and cinnamon, and mix until well combined.
  • Heat a large non-stick frying pan over medium-low heat, then use a paper towel to grease the pan with a piece of cold butter.
  • Pour a generous 1/3 cup of pancake batter into the pan. Cook for about 1 1/2 minutes until bubbles form on the surface. Flip and cook for another 1 1/2 minutes until golden brown. Transfer to a plate and continue cooking the rest of the batter to make a total of 8 delicious pancakes.
  • Garnish the pancakes with creamy cream cheese and crunchy pecans, then generously drizzle with maple syrup before serving.

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