Carrot Cake Pancakes

To celebrate the official launch of Coffee Filters to Cheese Graters next Monday {squee!}, I’m running content from the book this week.

You can buy Coffee Filters to Cheese Graters: Creative Ways to Use Just About Everything next Monday, July 14. 

This awesome recipe comes from the section on using cheese graters. You need either a cheese grater or a food processor to get the carrots cut up in small enough pieces to make the pancakes. A quick word of warning about these pancakes. You can’t cook them quickly.

You have to cook them slowly over medium-low heat in order for the carrots to cook inside the pancakes.

If you cook the outsides of the pancakes too quickly, you’ll have fluffy pancakes with crunchy carrots inside.

It’s not really pleasant. If you cook them slowly, though, the carrots soften and the pancakes are delicious.

Print Recipe

Carrot Cake Pancakes

Course

Breakfast, Main Course, Main Dish

Servings

pancakes

Ingredients

• 2 cups buttermilk pancake mix - We preferred Krusteaz brand when we ate gluten. Now we use Pamela's Ultimate Pancake and Baking Mix. Use whatever you prefer or make your own., plus ingredients to make pancakes
• 1/4 cup pecans or walnuts chopped, toasted
• 1/4 cup white raisins
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• Dash ground cloves
• Dash ground ginger
• 1/4 cup brown sugar
• 1 tablespoon canola oil
• 1 1/2 teaspoon vanilla extract
• 2 cups carrot finely grated, about 1 pound
• Cooking spray

Course Breakfast, Main Course, Main Dish Servings pancakes Ingredients 2 cups buttermilk pancake mix - We preferred Krusteaz brand when we ate gluten. Now we use Pamela's Ultimate Pancake and Baking Mix. Use whatever you prefer or make your own., plus ingredients to make pancakes 1/4 cup pecans or walnuts chopped, toasted 1/4 cup white raisins 2 teaspoons ground cinnamon 1/2 teaspoon freshly ground nutmeg Dash ground cloves Dash ground ginger 1/4 cup brown sugar 1 tablespoon canola oil 1 1/2 teaspoon vanilla extract 2 cups carrot finely grated, about 1 pound Cooking spray

Instructions

1. In a large bowl, combine the pancake mix, nuts, raisins, cinnamon, nutmeg, cloves, and ginger, stirring with a whisk.
2. Combine brown sugar, oil, and vanilla in a separate bowl. Add sugar mixture to flour mixture, stirring just until moist.
3. Fold in 2 cups carrot.
4. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Spoon batter by ¼-cup mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Be careful not to undercook them or the carrots will be crunchy. That is not so pleasing to the palate.
5. Repeat procedure with remaining batter.
6. Serve warm with butter and syrup, with cream cheese syrup, or with honey butter.

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