Carrot Cake Pancakes is a healthy breakfast recipe. It is a delicious recipe of Continental cuisine that can be prepared in a few simple and easy steps. As the day of love, Valentine’s day is here, you can prepare this healthy breakfast for your loved ones and they will surely enjoy it. Carrot provides a lot of health benefits and is nutritious for you. Carrot Cake Pancakes can also be prepared for potlucks, buffets, birthday, etc. Follow the step-by-step procedure and indulge in a delicious pancake recipe. (Recipe: Chef Steffi Tellis Assistant Professor-Food Production, ITM IHM)
250 gm oat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
1/4 teaspoon dried ginger powder
1/4 teaspoon nutmeg powder
180 ml almond milk
2 tablespoon coconut oil
1 tablespoon maple syrup
120 gm carrot
How to make Carrot Cake Pancakes
In a large mixing bowl, combine your dry ingredients (oat flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg) and stir together. Remove a little of the combined dry ingredients and mix it with the grated carrots.
Move your dry ingredients to a ring around the bowl, so you have an empty well in the center for your wet ingredients. Into the well, add all the wet ingredients. Whisk till all your wet ingredients are combined, then stir your wet ingredients into your dry ingredients so everything is well incorporated.
Fold in your grated carrots. Rest your batter for 15 minutes. Heat your stove to medium heat. Add coconut oil into the pan. Pour a ladle of pancake batter onto your pan and cook for a few minutes, till you start to see bubbles forming on top, and gently lift the edge of your pancake up - if you can see beautiful golden brown marks you are ready to flip your pancake. Flip and cook for another few minutes. Serve with a side of cream cheese and maple syrup.