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Carrot Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 441 kcal

Ingredients

  • 1 Cup flour
  • 2 Tbs light brown sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • ¼ tsp salt
  • ½ Cup buttermilk
  • ½ Cup milk
  • 1 egg beaten
  • ½ tsp vanilla
  • 1 Tbs butter melted
  • 3-4 carrots , grated

Maple Walnut Syrup

  • ½ C maple syrup
  • ¼ C finely chopped walnuts

Instructions

  1. Place shredded carrots in a fine strainer and gently press to remove the excess liquid and set aside.
  2. Mix together the dry ingredients in a medium mixing bowl
  3. Add the buttermilk, milk, 1 beaten egg, and vanilla to the bowl and mix till combined, it will be lumpy.
  4. Fold in the melted butter and the grated carrots.
  5. Heat a large skillet over medium heat with a little oil.
  6. Using a 1/4 cup measuring cup pour batter into pan.
  7. Cook each pancake until it become bubbly on top and golden brown on the bottom before flipping.
  8. In a small sauce pan heat the maple syrup ad walnuts until warm
  9. Serve and enjoy!

Recipe Notes

If you don't have any buttermilk you can make a quick substitute by adding a tsp of lemon juice to a cup of milk and allowing it to sit for 10 minutes.