Carrot Cake Pancakes
Carrot Cake Pancakes
Try this quick and easy breakfast dessert recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 40 minutes
  • Cooking Time 25 minutes
  • Yield 12 servings
  • 1 cup Plain flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ teaspoon ground Cinnamon
  • ½ teaspoon ground Nutmeg
  • ⅛ teaspoon ground Ginger
  • 1 Egg
  • 2 tablespoons Brown sugar
  • ¾ cup Plain Yogurt
  • ¼ cup Water
  • 1 teaspoon Vanilla extract
  • 2 cups finely grated Carrots
  • 3 tablespoons Butter, for frying
  1. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger together
  2. In a separate bowl or jug, mix the egg, brown sugar, yogurt, water, vanilla extract and grated carrots together. Pour this into the dry ingredients and mix. Set this mixture aside for 30 minutes to rest
  3. Heat up the butter in a frying pan or griddle over medium-high heat. Ladle pancake batter onto the hot pan and cook until bubbles form on the top. Flip over and cook for another 2-3 minutes on the other side. Serve with some cream cheese and maple syrup

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