Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.
This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.
1 cup finely grated carrot
2 tablespoons brown sugar
2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup oil
1/2 cup small pineapple chunks
Step 1) Combine all ingredients except for pineapple. Blend well.
Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.
Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.
Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!