Healthy Carrot Cake Pancakes Breakfast Recipe

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Ingredients:

  • 1/2 C. whole wheat flour
  • 1 C. all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk (or, if you don’t have buttermilk on hand, HERE is a simple buttermilk substitute recipe)
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • 1-2 Tbsp. ground flax meal

Instructions:

  1. In a medium bowl, whisk together dry ingredients.
  2. In a large bowl, mix wet ingredients.
  3. Add dry ingredients to wet ingredients and stir just until blended. Fold in grated carrots and walnuts/raisins.
  4. Preheat pan to medium heat and spray lightly with cooking spray. Pour about 2 Tbsp.-1/4 C. of the batter for each pancake. Cook on the first side for about 2 minutes, or until edges are crispy and bubbles start to form. Flip pancake and cook on the second side for about 2 minutes as well. Serve warm.

*Inspired by Alida’s Carrot Cake Pancakes.