Carrot Cake Pancakes

These carrot cake pancakes are soft and fluffy, filled with the warming, Autumnal spiced flavours of carrot cake. These dairy free pancakes are perfect for the Easter long weekend or any cosy Sunday breakfast, and are best when topped with Greek yoghurt, crunchy walnuts and a generous drizzle of maple syrup.

Course Breakfast

Cuisine Australian

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings servings

Calories 301kcal

Author Sally

Ingredients

¾ cup dairy-free milk
2 tablespoons white vinegar
1 cup plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon mixed spice
½ teaspoon cinnamon
2 tablespoons brown sugar
1 egg
2 tablespoons canola oil
1 teaspoon vanilla
1 cup grated carrot about 2 carrots
¼ cup walnuts chopped

Instructions

In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the dairy-free milk and set aside.
In a large mixing bowl combine flour, baking powder, bicarbonate of soda, salt and spices and whisk to combine.
In another bowl, whisk together egg, canola oil, brown sugar, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Fold through the grated carrot and walnuts with a spatula. Set aside and rest for 10 minutes.
Heat a non stick frying pan and lightly spray with oil. Add ¼ cup of batter per pancake to the pan. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
Serve pancakes with your favourite toppings such as Greek yoghurt and a drizzle of maple syrup.

Notes

Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.

Nutritional information does not include toppings.

Nutrition