Uh, did I read that right? Carrot cake for breakfast? YESSSS!!!! I think carrot cake is my all time favorite dessert. It’s got sweetness. It’s got spice. It’s rich and decadent. Seriously, folks, what’s not to love?!? I stumbled across this recipe on the Tasty Kitchen Blog and it looked deeeee-licious!
Carrot Cake Pancakes
Compliments of It’s a Keeper
Original recipe from Tasty Kitchen Blog
1-¼ cup White Whole Wheat Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
¼ tsp Salt
⅛ tsp Ground Nutmeg
⅛ tsp Ground Cloves
⅛ tsp Ground Ginger
¼ cups Light Brown Sugar, Packed
¾ cups Lowfat Buttermilk
1 Tbsp Canola Oil
1-½ tsp Vanilla Extract
2 whole Eggs
2 cups Finely Grated Carrot (about 1 Pound)
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrot.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Spoon 4 (1/4-cup) batter mounds onto the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 1 minute or until bottoms are lightly browned. Repeat procedure twice with the remaining batter.
Is It a Keeper?
This recipe is definitely a keeper! What a great way to work some veggies into breakfast! I loved the texture of whole wheat flour. The pancakes were a little bit denser (is that a word?) that my (great-grandmother’s) usual pancake recipe but it was good. They had some heft.
And, I absolutely loved all of the spices. Cinnamon, nutmeg, ginger, cloves, oh my! I just love that combination of spices. This recipe get a big thumbs up from me! What a great way to start the morning!
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