Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 2 cups Whole Wheat Flour - or multigrain flour
- 1/2 cup Curd (Dahi / Yogurt) - whisked
- 2 cups Milk - or as required
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 cup Carrots (Gajjar) - grated finely
- 2 tablespoons Butter - melted
- 1/2 cup Pineapple - crushed
- 1 Whole Egg
- 1/2 cup Brown Sugar (Demerara Sugar)
- 1 pinch Salt
- Butter - as required for greasing the pan
Instructions
- To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl
- In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk
- Stir in the carrots and pineapple
- Fold in the flour mixture and mix till the flour is just incorporated
- Add little milk if required to make a batter of dropping consistency
- Keep aside for 5-10 minutes
- Heat a non-stick griddle and smear some butter on it
- Drop a ladle full of the batter on it
- Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom
- Flip carefully and cook for a minute on the other side
- Enjoy Carrot Cake Pancakes hot with toppings of your choice
- Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe
- Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- World Breakfast
- Vegetarian