Carrot Cake Pancakes are a hearty (but dense) pancake that is loaded with healthy carrots, pineapple, raisins, nuts, and spice. They can be made ahead and frozen for those busy school mornings.
In our home, we make a homemade pancake mix to have on hand and then just add a few ingredients to each batch to make them unique and tasty (so no one gets bored!)
2 c. Pancake Mix
1 Large egg
1 cup Water
2 Tbs Oil
1 1/2 tsp cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
3 Tbs Brown Sugar
2 c. Grated Carrot
1/4 c. Raisins
1/4 c. Chopped Nuts (pecans or walnuts)
Butter (for frying pancakes)
Cinnamon Honey Butter (for topping on the pancakes)
Combine pancake mix, cinnamon, ginger, nutmeg, and brown sugar in a bowl, stirring to blend. Add egg, water, and oil. Then add remaining ingredients, mixing well to incorporate.
Heat griddle or skillet over medium heat, add a dollop of butter and let it melt. Pour the pancake batter evenly onto the hot griddle in one spot. If you pour in 1 spot the pancakes will spread evenly, avoid making a circular motion when pouring batter (this will cause uneven spots and the pancakes will not cook evenly throughout.)
Cook until the batter forms little bubbles, then flip. If you want tender pancakes do not flip them more than once. Flipping them additional times will cause them to become tough.
(Alternatively, If you’re using a store bought pancake mix, such as jiffy mix, follow the directions on the box for the amount and then add the Cinnamon, nutmeg, brown sugar, carrot, raisins, and nuts. )
add 3 Tbs Crushed Pineapple
add 3 Tbs Shredded Coconut