Are you ready to elevate your breakfast game with a delightful twist on a classic favorite? Say hello to Whole Wheat Carrot Cake Pancakes – the perfect blend of wholesome ingredients and sweet flavors that will have your taste buds dancing! These fluffy pancakes are not just a treat; they're a nourishing way to start your day, packed with the goodness of whole wheat and fresh carrots. In just 25 minutes, you can whip up a batch that serves four, making it an ideal choice for a cozy family breakfast or a weekend brunch with friends. Get ready to discover how easy and delicious healthy eating can be!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 cup grated carrots
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons honey
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, cinnamon, and salt. Whisk these dry ingredients together until well integrated and no lumps remain.
- In a separate medium bowl, grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots and set aside.
- Create a well in the center of the dry ingredients. Pour in the milk, egg, and honey. Gently mix the wet and dry ingredients until just combined, being careful not to overmix.
- Fold the grated carrots into the pancake batter, stirring until evenly distributed throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, allowing space between each pancake for easy flipping.
- Cook pancakes for approximately 2-3 minutes on the first side, watching for small bubbles to form on the surface and edges to look slightly dry.
- Carefully flip the pancakes and cook an additional 1-2 minutes on the other side until golden brown and cooked through.
- Transfer cooked pancakes to a warming plate and cover loosely with foil to keep warm while preparing remaining batter.
- Serve warm with optional toppings like cream cheese glaze, maple syrup, chopped walnuts, or a sprinkle of additional cinnamon.
Tips
- Grate Fresh Carrots: For the best flavor and texture, use fresh carrots and grate them just before adding them to the batter. This ensures they retain their moisture and sweetness.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. A few lumps are perfectly fine; overmixing can lead to dense pancakes.
- Heat Control: Make sure your skillet or griddle is at the right temperature before pouring the batter. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Medium heat works best.
- Use a Measuring Cup: For uniform pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This ensures even cooking and makes flipping easier.
- Keep Them Warm: If you’re making a large batch, keep the pancakes warm by placing them on a plate covered loosely with foil while you cook the remaining batter.
- Toppings Galore: Don’t be afraid to get creative with toppings! Try cream cheese glaze, maple syrup, chopped walnuts, or a sprinkle of cinnamon for an extra special touch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 55mg
