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Carrot Cake Pancakes

Serves: 4 peopleRecipe course: DessertsTotal time (min.): 65Complexity (1 to 3): 1
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Make these carrot cake pancakes with those leftover carrots lurking in your fridge. These American style pancakes can be served for dessert or as a treat for breakfast. 



Milk 250 g
Veg oil 85 g
Eggs 2
Caster sugar 35 g
Vanilla extract2 tsp
Wholemeal flour300 g
Baking powder2 tsp
Ground cinnamon 1.5 tsp
Salt To taste
Carrots 200 g  - peeled, trimmed, grated
Pecans (optional)4 Tbsp  - roughly chopped
Oil  2 Tbsp


Step 1
Fit the Whisk Tool
Add milk, oil, eggs, sugar, vanilla into the appliance bowl and fit the splashguard
Mix – 2 minutes, speed Max .
Add flour, baking powder, cinnamon, salt, carrots, pecans 
Mix – 1 minute, speed Max
Tip: Start on speed 2 and gradually increase speed
Let rest – 20 minutes
Tip: It’s not essential, but recommended for better results

Step 2
Add oil into the frying pan
Heat until hot – medium-high heat
Gradually pour 3-4 Tbsp of the batter into the frying pan
Cook each side until golden brown - 2-4 minutes, medium-high heat
Transfer the pancake to a serving plate and repeat with the rest of the batter

To Serve
Serve with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon

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Pancakes With Maple Syrup

Delicious fluffy pancakes coated in sweet maple syrup. Classic.

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