Carrot Cake Pancakes

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Breakfast

These cakey flapjacks feature bright carrot flavour and a silky maple cream to turn your breakfast into something moderately reminiscent of dessert. Eating vegetables at daybreak never tasted so good. The batter can be made up to a day in advance and kept chilled, but it should be left at room temperature for at least 30 minutes before using. Prepared pancakes freeze well. Whenever possible, use organic ingredients.

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Directions

  1. In large mixing bowl, stir together oat flour, baking powder, baking soda, allspice, ginger, and salt.
  2. In separate bowl, lightly beat eggs. Stir in buttermilk, sugar, and 1 tsp (5 mL) vanilla. Add wet ingredients to dry ingredients and mix gently. Fold in carrots and walnuts. Let mixture rest for 5 minutes while you make the maple cream topping.
  3. Whisk together cream cheese, milk, maple syrup, orange zest, and 1/2 tsp (2 mL) vanilla until smooth. Add more milk, 1 Tbsp (15 mL) at a time, if needed to reach thin consistency.
  4. Grease large skillet or griddle with butter or oil and heat over medium heat. Pour 1/4 cup (60 mL) batter for each pancake, and cook until tops are covered with bubbles and edges darken, about 2 minutes. Flip pancakes and cook until bottoms are browned, about
    1 minute. Repeat with remaining batter, greasing pan as needed. Keep cooked pancakes warm in 200 F (95 C) oven while preparing separate batches of pancakes.Place pancakes on serving plates and top with maple cream.

Ingredients

 

  • 1 1/4 cups (310 mL) organic oat flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 1/2 tsp (7 mL) ground allspice
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) salt
  • 2 large organic eggs
  • 3/4 cup (180 mL) + 2 Tbsp (30 mL) buttermilk
  • 1 Tbsp (15 mL) coconut sugar or other raw-style sugar
  • 1 1/2 tsp (7 mL) vanilla extract, divided
  • 1 1/2 cups (350 mL) grated carrot
  • 1/4 cup (60 mL) chopped walnuts
  • 4 oz (115 g) cream cheese, softened at room temperature
  • 3 Tbsp (45 mL) milk
  • 3 Tbsp (45 mL) maple syrup
  • 1 tsp (5 mL) grated orange zest

Canada Organic LogoRemember to choose ingredients that carry the Canada Organic certification logo!

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