Cozy up with a stack of Carrot Cake pancakes! Rich in warming spice and bright sweetness, these pancakes from Jasmine of Lively Meals feel like comfort made edible. Top with extra Carrot Cake Almond & Walnut Butter for a bit of extra indulgence!
Ingredients
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1/3 cup Carrot Cake Almond & Walnut Butter
- Coconut oil for cooking
Preparation
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In a bowl, whisk together the eggs, milk, and vanilla extract.
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In a separate bowl, whisk together the all purpose flour, cinnamon, brown sugar, baking powder, and salt.
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Pour the wet ingredients into the dry ingredients and whisk until combined.
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Then fold in the shredded carrots and carrot cake almond butter.
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Heat a griddle or skillet over medium heat. Coat the skillet with coconut oil. Then scoop about ⅓ cup of the batter onto the skillet for each pancake. Cook until bubbles start to form, then flip and cook for a couple more minutes.
