Carrot Cake Pancakes - Capital Area Food Bank
Skip to main content

Servings: 4 (2 pancakes each)

Diet: Vegetarian

Per Serving: 260 Calories | 36g Carbs | 9g Sugar | 3g Fiber | 9g Fat (1g Sat Fat) | 7g Protein | 530mg Sodium

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • 1 large egg
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 2 tablespoons oil or melted butter, divided
  • Optional: 2 tablespoons raisins

Instructions

  1.  In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a large bowl, whisk together the egg, sugar, milk and vanilla. Stir in the carrots and raisins (if using).
  2. Fold the dry ingredients into the carrot mixture. Stir gently until just combined, being careful not to overmix the batter.
  3. Heat 1 tablespoon of butter or oil in a nonstick pan over medium heat. Scoop 2 tablespoons of the batter into the pan for each pancake. Cook until golden, about 2 minutes per side. Repeat with remaining batter, using remaining oil or butter as needed.

Did you know? Carrots contain nutrients (vitamins A, C, K and fiber) that support your immune
system, gut health, blood sugar levels, healthy skin and bones, and vision.

Shopping Tip: Short on time? Pre-shredded carrots will work!

Download the Recipe Card