Carrot Cake Pancakes
In a large mixing bowl whisk together oil, sugar, eggs, buttermilk & vanilla until well combined. Sift in flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg. Add the wet ingredients and stir until the batter just comes together.
Ingredients
- ⅓ cup neutral oil
- ⅓ cup brown sugar, lightly packed
- 2 large eggs, whisked
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons Fleischmann’s Baking Powder
- ½ teaspoon Fleischmann’s Baking Soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups finely grated carrots
- ⅓ cup chopped walnuts OR raisins
- 3 tablespoons shredded coconut (optional)
- Butter, for frying
- Maple Syrup, for serving
Method
In a large mixing bowl whisk together oil, sugar, eggs, buttermilk & vanilla until well combined.
Sift in flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg. Add the wet ingredients and stir until the batter just comes together.
Fold in carrots, walnuts & coconut until incorporated.
Heat a non-stick skillet over medium heat & coat with butter. Working in batches, add ⅓ cup of batter to the skillet. Cook the pancakes for 2 to 3 minutes on each side, until golden & cooked throughout.
Transfer to a serving plate & drizzle with maple syrup.
