Carrot Cake Pancakes

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Introduction

If you’re looking for a healthy breakfast that tastes like dessert, carrot cake pancakes are your answer. These pancakes are made with whole wheat flour and packed with raisins, walnuts and carrots. The maple cream cheese icing is the perfect topping for a delicious breakfast treat! You can use any type of canned or jarred pureed pumpkin in this recipe; just make sure it’s 100% pumpkin (no spices or sugar added).

6 tablespoons vegetable oil, divided use

You’ll need:

• Non-stick frying pan
• Spatula or spoon to spread the batter in the pan
• Cooking thermometer to check the temperature of your oil (if you don’t have one, you can use an instant-read thermometer)

1 cup all-purpose flour

Flour is a common ingredient in baking, and can be used to make pancakes.

To measure flour, use a measuring cup or spoon to scoop up the flour into the container. Make sure that you don’t pack down the flour so much that it sticks together; just scoop enough so that it’s level with the rim of your container. If you need more than one cup of flour for this recipe (which isn’t likely), repeat this process until all of your ingredients are measured out properly!

If you don’t have a sifter handy, try shaking your measuring cup over some clean kitchen towels or newspaper before transferring them onto parchment paper or wax paper–this will help remove any excess lumps from being packed too tightly during measuring!

1/4 cup wheat bran flakes (like Fiber One)

• 1/4 cup wheat bran flakes (like Fiber One)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon, plus more for sprinkling on top of pancakes before cooking.

2 teaspoons baking powder

We’re about to make the batter for these pancakes, which means it’s time for another science lesson! Baking powder is a leavening agent that helps baked goods rise. It does this by combining sodium bicarbonate (baking soda) and an acid such as cream of tartar or lemon juice. When you mix the two together in water, they release carbon dioxide gas bubbles that expand when heated in the oven or on top of your stovetop griddle–that’s how you get those fluffy pancakes!

3/4 teaspoon salt … (read more)

3/4 teaspoon salt

1 cup all-purpose flour

2 teaspoons baking powder

These pancakes taste like carrot cake!

Carrot Cake Pancakes

• Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp cinnamon (optional)

3 tbsp sugar (can substitute with brown sugar for a deeper flavor)

1/2 cup milk (or buttermilk) 2 large eggs, beaten 6 tablespoons vegetable oil or melted butter 3/4 cup shredded carrots

Conclusion

I hope you enjoy these pancakes as much as I did! They are so easy to make and they taste amazing. If you want, you can also add some cream cheese frosting on top or even some nuts like walnuts or pecans.