Carrot Cake Pancakes
Some grated carrot and warm spices provide a slight twist on everyday pancakes. You can make the pancakes as thin or fluffy as you like based on how much liquid you add. Also, you can use milk, yogurt, or buttermilk as the liquid; just pay attention to the leavening agent (baking powder is used with milk; baking soda is used with yogurt or buttermilk)
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: – Serves 2-3
1-cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 medium-small carrots, grated and chopped
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
½ teaspoon pure almond extract
1 egg, beaten
2 tablespoons vegetable oil
About ¾ cup milk or to desired consistency – for fluffy pancakes use enough just to pour the batter, for thinner pancakes add more milk. (You can also use plain yogurt or buttermilk instead of milk, use 1 teaspoon of baking soda in place of the baking powder).
Preheat your oven to the lowest heat possible and place a baking sheet or pan in the oven. This is to keep your finished pancakes warm as you finish cooking all the batter.
Start heating a skillet over medium heat.
Combine the dry ingredients together in a large bowl. Whisk to combine. Beat the egg, ½ teaspoon vanilla, and 2 tablespoons of vegetable oil together. Then whisk into the dry ingredients. Now whisk the desired amount of milk into the batter.
Add a bit of butter or oil to the skillet. Pour the batter onto the skillet and let cook for about 4 minutes per side. Flip when the first side is nice and golden brown. Pop the finished pancakes into the oven to remain warm while you cook the rest.
Top with cream cheese or maple syrup, or sweeten the cream cheese with some maple syrup.