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Description
Hello there! It's my wife's favorite season of the year—Fall, and for some reason I too do love the little nip in the air, and start celebrating all things gourd and cinnamon. For that reason I woke up craving some pumpkin pancakes but we had no pumpkin. So that was an issue. But guess what I did find some carrots! And one thing led to another and our family of three settled on Carrot Cake Pancakes! Woohoo!! Off we go!
Ingredients
US|METRIC
2 SERVINGS
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups milk
- 1 egg
- 1 tsp. vanilla extract
- 1 cup shredded carrots (finely, squeezed well to get rid of excess water content)
- 1 tsp. cinnamon powder
- 1/4 tsp. nutmeg (powder)
- 1/2 cup raisins (soaked in warm water for 10 mins)
- 1/4 cup grated coconut (optional)
- maple syrup (as desired)
- fruit (fresh, as desired)
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Directions
- Sift the flour into a large bowl. Add the sugar, salt, cinnamon, nutmeg, baking soda and powder and mix well.
- Break the egg into the bowl and give it a gentle mix. Now add the vanilla, coconut and carrots and mix again.
- Finally add the milk little by little, till you have cake batter like thick consistency. If you like your pancakes a bit thinner, just add a tiny bit more milk. But you want your batter to look thick and gooey. Let it rest for 5 minutes.
NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol120mg40% |
Sodium1500mg63% |
Potassium980mg28% |
Protein19g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate112g37% |
Dietary Fiber8g32% |
Sugars51g |
Vitamin A190% |
Vitamin C10% |
Calcium60% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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