Carrot Cake Pancake
Josh Ball
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Western
Servings
12 pancakes
Prep Time
10 minutes
Cook Time
20 hours
Don’t tell anyone, but we think carrot cake is the superior cake.
It combines the richness of a sweet dessert with the health benefits of carrots! So, when we found out the possibility of having carrot cake for breakfast every day with this Carrot Cake Pancake recipe, we couldn’t wait to share it with you. The best thing is, you don’t need heaps of baking experience to master this recipe.
Make this pancake recipe more sustainable by using our perfectly imperfect carrots, which you can find in our Farmers Pick box! While you’re at it, don’t forget to check out our Farmers Pick Pantry and stock up on pantry essentials!
Ingredients
-
2.5 Cups oat flour
- 1/2 Cup desiccated coconut
- 2 Eggs
- 1.5 Cups of oat milk
- 1/4 Tsp nutmeg
- 1/2 Tsp cinnamon
- 1 Tsp baking powder
- Pinch of salt
- 1/2 Tsp baking soda
- 2 Tbsp tahini paste
- 2 Carrots grated
- 1 Banana
Directions
In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, salt, baking powder, and baking soda.
- In your blender add all the wet ingredients and blend for 30 seconds. Pour the wet ingredients into the dry ingredients and combine.
- Heat a skillet over a medium heat, make sure you have greased the skillet with oil prior.
- Using a ladle or ice cream scoop, pour the desired amount into your pan. It just depends how large or small you want the pancakes. Cook evenly on both sides.
- For toppings use my dad’s honey along with some chopped almonds.
