Description
Delight in these Raspberry Carrot Cake Pancakes, a deliciously wholesome breakfast treat combining finely grated carrots and fresh raspberries with warm spices for a fruity, flavorful twist on classic pancakes. Perfectly fluffy and served with maple syrup and extra berries, they bring a healthy dose of veggies to your morning table.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
Wet Ingredients
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Add-ins
- 1 cup finely grated carrots
- 1/2 cup fresh or frozen raspberries (gently crushed)
For Serving
- Additional raspberries
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the egg with milk and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients just until combined; avoid overmixing to keep the batter light.
- Fold in Add-ins: Gently fold in the grated carrots, crushed raspberries, and melted butter or coconut oil, ensuring even distribution without overmixing.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes or until bubbles form on the surface and edges look set, then flip carefully.
- Finish Cooking: Cook the flipped side for another 1 to 2 minutes until golden brown and cooked through.
- Serve Warm: Repeat with remaining batter and serve pancakes warm topped with additional raspberries and a drizzle of maple syrup.
Notes
- Do not thaw frozen raspberries before mixing to avoid excess moisture in the batter.
- For added crunch, mix in chopped walnuts or pecans into the batter.
- Add a dollop of cream cheese topping for an authentic carrot cake experience.
