ContinentalBreakfastVegetarian

Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Continental
Ingredients: 2 cups whole wheat flour - or multigrain flour; 1/2 cup curd (dahi / yogurt) - whisked; 2 cups milk - or as required; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup carrots (gajjar) - grated finely; 2 tablespoons butter - melted; 1/2 cup pineapple - crushed; 1 whole egg; 1/2 cup brown sugar (demerara sugar); 1 pinch salt; butter - as required for greasing the pan

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🇫🇷

Calories

655kcal

Estimated Cost

₹325-475

Carbs85g

Protein39g

Fats17g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

ContinentalBreakfastVegetarian

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🇫🇷

Cook Time40 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

85g(52%)

Protein

39g(24%)

Fats

17g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 13 COLLECTED

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