Delightful pancakes infused with spices, sweetened carrots, and crunchy walnuts, reminiscent of carrot cake.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Easy, Healthy
Servings: 4servings
Ingredients
Vegetables
2mediumCarrots, gratedWashed and peeled
Dry Ingredients
2cupsAll-purpose flour
1tablespoonBaking powder
½teaspoonSalt
1teaspoonPumpkin pie spice
2tablespoonsLight brown sugar, packed
Wet Ingredients
1 ½cups2% milkOr whole milk
3tablespoonsButter, melted
1largeEgg, beaten
Nuts
½cupWalnuts, toasted and chopped
Instructions
Step 1: Prepare the Carrots - Start by washing and peeling the medium carrots. Once cleaned, grate them using a box grater or food processor until you have about a cup of grated carrots. Set these aside.
Step 2: Mix the Dry Ingredients - In a large mixing bowl, combine the flour, baking powder, salt, pumpkin pie spice, and light brown sugar. Whisk these dry ingredients together until well mixed.
Step 3: Combine the Wet Ingredients - In another bowl, whisk together the milk, melted butter, and beaten egg. Mix until everything is combined smoothly.
Step 4: Create the Batter - Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula until just combined, then fold in the grated carrots and chopped walnuts.
Step 5: Cook the Pancakes - Preheat a non-stick skillet over medium heat. Pour about ½ cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
Step 6: Serve and Enjoy! - Remove the pancakes from the skillet and keep warm. Serve with maple syrup, cream cheese frosting, or extra toasted walnuts.
Equipment
Mixing Bowl
Skillet
Grater
Notes
For extra flavor, consider adding a pinch of grated nutmeg or cinnamon. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.