Carrot Cake Pancakes
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.
Ingredients
250 g milk
85 g vegetable oil
2 eggs
35 g caster sugar
2 tsp vanilla extract
300 g wholemeal flour
2 tsp baking powder
1.5 tsp ground cinnamon
salt, to taste
200 g carrots, peeled, trimmed, grated
4 Tbsp pecans, roughly chopped, optional
2 Tbsp oil
Instructions
STEP 1/2
Fit the Whisk Tool.
Add milk, oil, eggs, sugar and vanilla into the Appliance bowl and fit the splashguard.
Mix for 2 minutes, speed Max.
Add flour, baking powder, cinnamon, salt, carrots and pecans.
Mix for 1 minute, speed Max.
(Tip: Start on speed 2 and gradually increase speed.)
Let rest for 20 minutes.
(Tip: It’s not essential, but recommended for better results.)
STEP 2/2
Add oil into the frying pan.
Heat until hot on a medium-high heat.
Gradually pour 3-4 Tbsp of the batter into the frying pan.
Cook each side until golden brown for 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.
Substitutions
Pecans can be replaced with walnuts.
Oil can be replaced with butter.
Carrot Cake Pancakes
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.
Ingredients
250 g milk
85 g vegetable oil
2 eggs
35 g caster sugar
2 tsp vanilla extract
300 g wholemeal flour
2 tsp baking powder
1.5 tsp ground cinnamon
salt, to taste
200 g carrots, peeled, trimmed, grated
4 Tbsp pecans, roughly chopped, optional
2 Tbsp oil
Instructions
STEP 1/2
Fit the Whisk Tool.
Add milk, oil, eggs, sugar and vanilla into the Appliance bowl and fit the splashguard.
Mix for 2 minutes, speed Max.
Add flour, baking powder, cinnamon, salt, carrots and pecans.
Mix for 1 minute, speed Max.
(Tip: Start on speed 2 and gradually increase speed.)
Let rest for 20 minutes.
(Tip: It’s not essential, but recommended for better results.)
STEP 2/2
Add oil into the frying pan.
Heat until hot on a medium-high heat.
Gradually pour 3-4 Tbsp of the batter into the frying pan.
Cook each side until golden brown for 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.
Substitutions
Pecans can be replaced with walnuts.
Oil can be replaced with butter.