Carrot Cake Pancakes or Waffles
Perfect for Easter, these Carrot Cake pancakes can easily be made into waffles (our fav to be honest) and are filled with health ingredients! Hop to it!
Ingredients
- 2 1/2 cups flour (can use all or part spelt or whole wheat flour)
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs (or flax eggs**)
- 3 tablespoons melted butter, cooled (or vegan butter)
- 2 cups buttermilk*
- 1 teaspoon vanilla
- 1 cup grated carrot (peeled)
- 1 cup grated apple (peeled or unpeeled)
Instructions
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In a large bowl, mix together all of the dry ingredients.
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In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
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Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy. Fold in the carrot and apple and stir to combine.
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Heat a griddle or pan (or waffle iron) with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.
Recipe Notes
*to make buttermilk simply mix 1 cup of any milk (almond, cow's milk, oat etc) with 1 tablespoon of lemon juice or white vinegar; let it sit for 10-15 minutes before using in your recipe. You need to double this quantity here (ie: you need 2 cups of milk)
**to make flax eggs combine 1 tablespoon of ground flax with 3 tablespoons of water for each egg; stir and let it sit for 5 minutes before using