My kid is a huge pancake fan and requests them just about every morning. Unfortunately, he likes to eat as soon as his feet hit the floor and I need to check my email and have a cup of coffee before I’m ready to stand over the stove for 20 minutes. I do like to give in every once in a while (even if that means he’s grabbing cold hot dogs out of the fridge while I try to cook without coffee).
I have been holding onto this recipe for months. Carrot cake pancakes sound like a good idea until you actually consider making them. Carrot? In pancakes? With lots of spices? I wasn’t too sure but I also knew I’d always wonder about them.
They were fantastic! Straight out of the pan with nothing on them, a little too spicy for me but with some powdered sugar and Greek yogurt on top – the best breakfast I’ve had in a long time. The kid gobbled his up and then a couple hours later he took off with the only pancake that had survived breakfast. Definitely kid approved! Plus he got the added bonus of 1 veggie serving out of the way first thing in the morning!
from Cooking Light
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.