Carrot Cake Pancakes Recipe

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Carrot Cake Pancakes
How to make Carrot Cake Pancakes
  • Chef: Steffi Tellis - ITM IHM
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Carrot Cake Pancakes Recipe: Packed with the goodness of carrots, this is a great breakfast option to prepare at home. Simple and quick to prepare, carrot cake pancake is a special recipe curated by ITM Institute of Hotel Management.

Ingredients of Carrot Cake Pancakes

  • 250 gms oat flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 180 ml almond milk/soya milk
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 Egg
  • 120 gram carrots, grated

How to Make Carrot Cake Pancakes

  • 1.In a large mixing bowl, combine your dry ingredients (oat flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg) and stir together.
  • 2.Remove a little of the combined dry ingredients and mix it with the grated carrots.
  • 3.Move your dry ingredients to a ring around the bowl, so you have an empty well in the center for your wet ingredients.
  • 4.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.
  • 5.Fold in your grated carrots.
  • 6.Rest your batter for 15 minutes.
  • 7.Heat your stove to a medium heat. Add coconut oil into the pan.
  • 8.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.
  • 9.Serve with a side of cream cheese and maple syrup.
Key Ingredients: oat flour, salt, baking soda, baking powder, cinnamon powder, dry ginger powder, nutmeg powder, almond milk/soya milk, coconut oil, maple syrup, Egg, carrots