Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Carrot Cake Pancakes

February 16, 2012 by jessfuel 4 Comments

Cake for breakfast? Yes, please! Running for the First Aid kit first thing in the morning? No, thank you. Grating carrots before your first cup of coffee might be a little dangerous. I may or may not know that from experience. But if you can pull yourself out of that morning haze and be careful, these pancakes are definitely worth the risk!

I’ve seen all kinds of crazy dessert-like pancakes on Pinterest lately. Red velvet pancakes, birthday cake pancakes, brownie batter pancakes. Hard to resist! Carrot cake pancakes seemed like the least of all the evils… at least they have veggies in them!

Carrot Cake Pancakes

(adapted from Cooking Light)

makes about 8 medium pancakes

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup chopped walnuts, toasted
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • Dash of ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup low-fat buttermilk
  • 1 tbsp canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 cups finely grated carrot

Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. In another bowl, combine brown sugar, buttermilk, oil, vanilla and eggs.

Add wet ingredients to dry, stirring just until moist. Fold in carrots.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray or butter. Ladle batter onto pan, spreading with a spatula. Cook about 2 minutes or until tops are bubbling and edges look cooked. Carefully flip pancakes and cook another minute or until bottoms are lightly browned.

You could serve the pancakes with syrup, but I think these particular cakes go better with butter and honey!

The pancakes weren’t quite as decadent as cake, but they were definitely a yummy breakfast. And they were actually pretty nutritious too, with the carrots, walnuts and whole wheat flour. Of course, this was supposed to be 6 servings and it ended up being about 2.5 for us. Oh well, can’t win ’em all!

You Might Also Like:

Fresh Cranberry Chocolate Chip Pancakes
Pumpkin Chia Seed Muffins
Coconut Flour Carrot Cake Donuts
Chocolate Chip Peanut Butter Banana Muffins

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Breakfast Tagged With: breakfast, pancakes

« Goat Cheese and Bacon Twice-Baked Potatoes
Banana Fig Breakfast Bars »

Comments

  1. Jolene (www.everydayfoodie.ca) says

    February 16, 2012 at 1:31 pm

    Carrot cake pancakes!!!!!!!!!!!!!!!!!!!! Wow!!!!!

    Reply

Trackbacks

  1. Happy National Pancake Week! | Flying on Jess Fuel says:
    February 22, 2012 at 8:38 am

    […] pancakes! Considering my love of pancakes, I plan to celebrate, probably by recreating my recent Carrot Cake Pancakes (as Nick has not stopped talking about them since I made them). In the meantime, I thought […]

    Reply
  2. Zucchini Bread Pancakes | Flying on Jess Fuel says:
    July 24, 2013 at 10:45 pm

    […] saw the recipe for these Zucchini Bread Pancakes, and immediately thought of the Carrot Cake Pancakes I made a while ago. Vegetables in breakfast? Why, yes. It worked so well last time, I had to try […]

    Reply
  3. Lasagna Soup | Flying on Jess Fuel says:
    February 17, 2014 at 2:05 pm

    […] food. Like buffalo chicken burgers, chicken tamale casserole, enchilada meatloaf, crab rangoon dip, carrot cake pancakes. You get the idea. There’s something fun about preparing a familiar food in a new and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress