Carrot Cake Pancakes Recipe
Delight in a breakfast that brings the flavors of a classic carrot cake to your morning routine with these indulgent Carrot Cake Pancakes. Each bite is a heavenly blend of spiced sweetness, enriched with the goodness of whole wheat flour, grated carrots, and a hint of crushed pineapple, making it a perfect start to any day. Ideal for lazy weekends or special occasions, these pancakes pair wonderfully with a variety of toppings, transforming your breakfast into a delightful culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour (or multigrain) | 2 cups |
| Curd (Dahi / Yogurt) | 1/2 cup, whisked |
| Milk | 2 cups (or as required) |
| Pumpkin Pie Spice | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Carrots (Gajjar) | 1 cup, grated finely |
| Butter | 2 tablespoons, melted |
| Pineapple | 1/2 cup, crushed |
| Whole Egg | 1 |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Salt | 1 pinch |
| Butter for greasing | As required |
Nutritional Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 70mg |
| Sodium | 230mg |
| Total Carbohydrates | 53g |
| Dietary Fiber | 5g |
| Sugars | 14g |
| Protein | 9g |
Instructions
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Mix Dry Ingredients: In a mixing bowl, combine the whole wheat flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Whisk together until well mixed to ensure even distribution of the leavening agents and spices.
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Prepare Wet Ingredients: In a separate large mixing bowl, whisk together the egg, brown sugar, melted butter, curd, and milk until smooth and creamy. This mixture forms the base of your pancake batter.
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Incorporate Vegetables and Fruits: Gently fold in the grated carrots and crushed pineapple into the wet mixture. This not only adds moisture but also enriches the flavor profile of your pancakes.
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Combine Mixtures: Gradually fold the dry ingredient mixture into the wet mixture. Mix until just combined; be careful not to overmix as this could lead to dense pancakes. If the batter appears too thick, you can add a splash more milk to achieve a dropping consistency.
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Rest the Batter: Allow the batter to rest for about 5 to 10 minutes. This resting period helps the ingredients meld together and results in fluffier pancakes.
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Cook the Pancakes: Heat a non-stick griddle over medium heat and lightly grease it with butter. Once hot, drop a ladleful of the batter onto the griddle. Cook until bubbles form around the edges and the bottom is golden brown, about 3-4 minutes.
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Flip and Finish: Carefully flip the pancake using a spatula and cook for an additional minute on the other side until golden and cooked through. Repeat with the remaining batter, greasing the pan as necessary.
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Serve: Enjoy your Carrot Cake Pancakes warm, topped with your favorite accompaniments. Some delicious options include honey, fresh fruits, nuts, a dollop of sweetened cream, cream cheese, or hung curd for a luxurious touch.
Pair your pancakes with a rich espresso coffee for a delightful weekend breakfast that feels indulgent yet wholesome.
Final Thoughts
These Carrot Cake Pancakes are not only a feast for the senses but also a way to infuse the joy of dessert into your morning routine. With their fluffy texture and wonderful flavor, they promise to become a beloved staple in your breakfast repertoire. Enjoy the delightful blend of spices and textures that make each bite a celebration of good food and heartfelt moments.
