Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!
Ingredients
2 ½ cups all-purpose flour (310 g)
¼ cup brown sugar (50 g)
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk (480 mL)
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot (165 g)
5 tablespoons unsalted butter
¼ cup walnuts, chopped (25 g)
10 tablespoons cream cheese
10 teaspoons maple syrup
Instructions
In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/carrot-cake-pancakes/