Carrot Cake Pancakes Recipe
A vegetarian Continental recipe with whole wheat flour - or multigrain flour, curd (dahi / yogurt) - whisked, milk - or as required. Ready in 40 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl
whole wheat flour - or multigrain flour(2 cups)pumpkin pie spice(1 teaspoon)baking powder(1 teaspoon)baking soda(1/2 teaspoon)pinch salt(1) - 2
In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk
curd (dahi / yogurt) - whisked(1/2 cup)milk - or as required(2 cups)tablespoons butter - melted(2)brown sugar (demerara sugar)(1/2 cup)butter - as required for greasing the pan - 3
Stir in the carrots and pineapple
carrots (gajjar) - grated finely(1 cup)pineapple - crushed(1/2 cup) - 4
Fold in the flour mixture and mix till the flour is just incorporated
whole wheat flour - or multigrain flour(2 cups) - 5
Add little milk if required to make a batter of dropping consistency
milk - or as required(2 cups)butter - as required for greasing the pan - 6
Keep aside for 5-10 minutes
- 7
Heat a non-stick griddle and smear some butter on it
tablespoons butter - melted(2)butter - as required for greasing the pan - 8
Drop a ladle full of the batter on it
- 9
Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom
brown sugar (demerara sugar)(1/2 cup) - 10
Flip carefully and cook for a minute on the other side
- 11
Enjoy Carrot Cake Pancakes hot with toppings of your choice
- 12
Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe
curd (dahi / yogurt) - whisked(1/2 cup) - 13
Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast
Rate this recipe
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Carrot Cake Pancakes Recipe
A vegetarian Continental recipe with whole wheat flour - or multigrain flour, curd (dahi / yogurt) - whisked, milk - or as required. Ready in 40 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl
whole wheat flour - or multigrain flour(2 cups)pumpkin pie spice(1 teaspoon)baking powder(1 teaspoon)baking soda(1/2 teaspoon)pinch salt(1) - 2
In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk
curd (dahi / yogurt) - whisked(1/2 cup)milk - or as required(2 cups)tablespoons butter - melted(2)brown sugar (demerara sugar)(1/2 cup)butter - as required for greasing the pan - 3
Stir in the carrots and pineapple
carrots (gajjar) - grated finely(1 cup)pineapple - crushed(1/2 cup) - 4
Fold in the flour mixture and mix till the flour is just incorporated
whole wheat flour - or multigrain flour(2 cups) - 5
Add little milk if required to make a batter of dropping consistency
milk - or as required(2 cups)butter - as required for greasing the pan - 6
Keep aside for 5-10 minutes
- 7
Heat a non-stick griddle and smear some butter on it
tablespoons butter - melted(2)butter - as required for greasing the pan - 8
Drop a ladle full of the batter on it
- 9
Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom
brown sugar (demerara sugar)(1/2 cup) - 10
Flip carefully and cook for a minute on the other side
- 11
Enjoy Carrot Cake Pancakes hot with toppings of your choice
- 12
Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe
curd (dahi / yogurt) - whisked(1/2 cup) - 13
Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast
Rate this recipe
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