Carrot Cake Pancakes


These are fantastic! I made them gluten free and added chopped pecans. We all enjoyed them and even the second day toasted in the toaster. Sooooo good!

  • 1 and ¼ cup all purpose flour 
  • 2 teaspoon baking powder 
  • ¼ teaspoon salt 1 teaspoon ground cinnamon 
  • ¼ teaspoon ground nutmeg 
  • ¼ cup brown sugar 
  • 1 and ¼ cup milk 
  • 1 teaspoon vanilla 
  • ¾ cup carrots, chopped really fine in food processor 
  • ¼ cup crushed pineapple, not drained 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter 
  • Add dry ingredients to a bowl: flour, baking powder, cinnamon, nutmeg, salt and brown sugar. 
  • In another bowl, mix milk and vanilla. 
  • Add milk mixture to dry ingredients and stir to combine. Don't over-mix. 
  • Stir in carrots and pineapple and combine. 
  • Let mixture stand 5 minutes while griddle is heating on medium heat. 
  • When griddle is hot, add ½ tablespoon vegetable oil and ½ tablespoon butter. When oil is hot drop ¼ cup spoonfuls of batter on to griddle. Cook on first side until bubbles form in center of pancake and the edges begin to look 'dry'. Flip pancake and cook 1 to 2 minutes on second side. Watch carefully. 
  • Remove to a platter warming in oven. 
  • Repeat process with adding additional oil and butter then batter. 
RECIPES >>>  Carrot Cake Pancakes