I decided to pamper myself today (one of the outcomes of yesterday’s brainstorm) and take the time to make myself a fancy breakfast.
What better way to start the day than dessert for breakfast?
Carrot cake is one of my all time favorites, so when my friend Samah shared this recipe for carrot cake pancakes from cooking light I couldn’t wait to make it. I mean all the joys of a carrot cake in half the time. No waiting for the cake to bake or cool. Prepare your batter, heat your skillet and breakfast is a few minutes away.
These carrot cake pancakes are the perfect morning treat, warm and fluffy clouds of flavor.
Carrot cake pancakes
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray (or butter).
Spoon batter mounds onto pan, spreading with a spatula.
Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.
Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.
Repeat procedure with remaining batter.
Serve with cream cheese frosting or simply with some honey or syrup.