Carrot Cake Pancakes

CarrotCAKE panCAKES

These pancakes are the stuff of dreams, pancake dreams.

And they’re easy as pie…. but they’re pancakes.

Here’s what ya need:

4 oz finely grated carrots

1/2 cup chopped pecans

1/4 cup raisins, overflowing

2 cups of flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon Poudre Douce

2 eggs, beaten

2 cups of milk

2 teaspoons butter, melted

Grate your carrot onto a plate or into a bowl, add nuts and raisins.

In a large bowl combine flour, baking powder, salt, cinnamon, and Poudre Douce. Add egg and milk and stir until batter is smooth, add butter, carrots, nuts, and raisins.

I used a 1/4 cup measure to plop the batter onto my pan but you can make these as big or small as your heart desires. Over medium heat cook until top is full of bubbles, flip to brown the other side.

I suggest serving these beauties with a healthy dose of cream cheese frosting (we threw a splash of Ginger Sugar into ours to give it a little bite). However they will be equally delicious with maple syrup, just less obviously carrot cakey!

Stay sweet, Friends!

XO

Charleston Spice Co.

CarrotCAKE panCAKES

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