Incorporate the flavor of your favorite desert, the carrot cake, into your favorite breakfast-the pancakes. These pancakes are soft and fluffy and have a beautiful orange color. They are great when served with cream cheese topping sprinkled with pecans or walnuts. Tip: you can add some pecans or walnuts inside the batter as well.
- 1-2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup sugar
- ¼ teaspoon salt
- 1 cup peeled and grated carrots
- 2 eggs
- 1½ cups milk
- 3 tablespoons melted butter
- ½ teaspoon vanilla extract
- ¼ cup pecans or walnuts
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
In another bowl, beat in the eggs, milk, melted butter, and vanilla. Whisk to combine and add the grated carrots.
Add the wet ingredients to the dry ingredients. Mix until just combined but still slightly lumpy. Add the pecans or walnuts and stir.
Heat a griddle or skillet over medium-high heat. Grease the surface and pour a ¼ cup measure of the batter for one pancake. Cook for about 2-3 minutes, or until bubbles appear on the surface, then flip and cook for 1-2 more minutes until brown.