Carrot pancakes sound a bit crazy – but stay with me. These pancakes are not only an easy breakfast or dinner option, they pack extra veggies and are slightly sweet. It’s a win, win, win.
And in my house, pancakes for dinner are a big deal because my husband loves eating breakfast for dinner – I think it makes him feel like a rebel or something. So he gets to feel like a rebel and I get to each something fun and healthy. Again with the win, win.
Just think of these carrot pancakes like carrot latkes with syrup.
1 1/4 cups flour
1/4 cup chopped roasted almonds
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/4 cup brown sugar
3/4 cup milk
1 tablespoon coconut oil, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Maple syrup, for serving
Combine all dry ingredients in a large mixing bowl, through ginger. In a second bowl mix all remaining ingredients, except the carrot. Slowly stir wet mixture into dry mixture until just combined. Fold in grated carrots.
Heat a non-stick pan with cooking spray. Spoon mixture onto pan, flipping when the the tops begin to bubble – just like normal pancakes. Flip and finish cooking for another two minutes or so.
Top with maple syrup.