Sweet carrot pancakes, are delicious, healthy, nutritious, and so, so fluffy! They have a cinnamon aroma and are the best breakfast idea. If you’ve already tried and loved Dad’s carrot cake, then honestly you must give these a try as well! They’re as delicious and need half the time to prepare. JUMP TO RECIPE
You already know how much I love pancakes, but I love them, even more, when they have a vegetable or fruit, not only because they’re more nutritious that way, but also because they become tastier and stand out in flavour when compared to classic pancakes! This time, the idea had been in my mind for a while to make our favourite carrot cake into a pancake. Why do that? But to have it ready on our table faster, just when we want it, of course! And I did it! Our carrot cake was transformed into a pancake, and it’s as aromatic as the original and ready in just 20 minutes!
The best thing, though, is how fluffy these carrot pancakes became—truly as if you’re eating a cake! The whole family fell in love with them, and we ate them for breakfast, for an evening snack, and we’d eat them for dinner if we had any leftovers.
Regarding carrots
This amazing vegetable with its characteristic orange colour is a precious gift to our organism. Though it’s best consumed raw, it’s not a bad idea to cook it to give its sweet taste to our breakfast or snack. Carrots are rich in vitamin A, a high source of vitamins C and K, and provide potassium, magnesium, folic acid, and more. Bugs Bunny is smart for eating it so much!
For the fluffy carrot cake pancakes, you’ll need:
- Carrot. As I’ve written in other recipes, preferably organic.
- Emmer flour. This flour has less gluten and is more nutritious. You can use all-purpose flour, as well, though.
- Honey. Only for children over the age of one.
- Egg. Prefer organic and free range, if you aren’t one of the lucky ones to have a steady supply from your own chickens or from your hometown.
- Spices. Cinnamon and nutmeg, for an aroma like that of the cake.
- Almond milk. You can use any other milk, plant or animal, that you prefer.
- Raisins.
How I served it
The carrot pancake became a butterfly for the little hands and was accompanied mainly by fruits, served on our favourite bamboo plate. The larger hands ate it with vegan icing that’s similar to the well-known cheese icing. The icing was created with what I happened to have at home, since we didn’t have any cream cheese, and since we’re “staying at home” due to the pandemic, there wasn’t easy access to ingredients. You, however, can make it with the classic cream cheese icing, or try out my suggestion.
For the vegan icing, you’ll need:
- Coconut butter, melted. You can use normal butter for a non-vegan version.
- Coconut yogurt.
- Corn starch or tapioca starch, as a binding.
- Vanilla extract without additives for the aroma.
Αν αγαπάτε τα pancakes όσο εμείς τότε δείτε ακόμα:
- Pancakes με σπανάκι
- Αφράτα pancakes πορτοκαλιού
- Pancakes κολοκύθας μεβρώμη
- Pancakes βρώμης με μπανάνα, χωρίς γλουτένη και χωρίς γαλακτοκομικά
- Eggfree fluffy pancakes
- Pancakes γλυκοπατάτας
- Pancake κολοκύθας-μήλου με κουρκουμά, που αλλάζουν χρώμα
Delicious, hyper-fluffy, easy, and nutritious.
Beat the egg in a bowl, then add the carrot.
Add the milk, the honey, and the olive oil and mix.
Continue by adding the solids, the flour and the baking powder.
Mix well and finally add the nutmeg, the cinnamon, and the grated walnuts and mix gently.
Cook on a preheated non-stick frying over medium to low heat.
Spoon the mixture on it, then turn the pancake over when little holes appear on its surface.
If you want to add raisins, you can either add them in the mixture in the beginning or place them on the pancake after it’s been spooned over to the frying pan but before the little holes. That way, as the pancake rises, they’ll be integrated inside it.
After you turn it over, cook for 1 more minute.
For the icing, simply mix all ingredients until homogenous.
Serve with the icing, grated walnut, and raisins or the topping of your choice.
Ingredients
Directions
Beat the egg in a bowl, then add the carrot.
Add the milk, the honey, and the olive oil and mix.
Continue by adding the solids, the flour and the baking powder.
Mix well and finally add the nutmeg, the cinnamon, and the grated walnuts and mix gently.
Cook on a preheated non-stick frying over medium to low heat.
Spoon the mixture on it, then turn the pancake over when little holes appear on its surface.
If you want to add raisins, you can either add them in the mixture in the beginning or place them on the pancake after it’s been spooned over to the frying pan but before the little holes. That way, as the pancake rises, they’ll be integrated inside it.
After you turn it over, cook for 1 more minute.
For the icing, simply mix all ingredients until homogenous.
Serve with the icing, grated walnut, and raisins or the topping of your choice.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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