Carrot Cake Pancakes

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.

Ingredients (Makes about 24 pancakes – they freeze well!)

1 cup finely grated carrot

2 eggs

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

Directions

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!