Carrot Cake Pancakes
These fluffy pancakes are so simple to make and burst with a fresh, spring flavor! Odds are, it will become a new staple in your household, given the sneaky veggie inside and boost of immunity (hello ginger!). When chocolate is mixed in, the chips ooze out of the warm stack and with each forkful. Feel free to also use my five-ingredient, fluffy sweet pot pancakes as the base in these and get creative with the add-ins, enjoy!
Ingredients:
1/2 cup pancake mix (my favorite is this one!)
1/4 cup carrots, shredded
1/4 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Optional Add-ins:
2 tbsp chocolate chips
2 tbsp cup cup nuts, chopped
1-2 tbsp flax seeds
1-2 tbsp raisins
Directions:
In a small-medium bowl, combine all of the ingredients and stir well.
Lightly grease a skillet and turn it on to low-medium heat.
With scoop of choice, form the pancakes: 3-4 tbsp for 4-5 mini pancakes, split the batter for two, regular-sized pancakes, or use all for 1 waffle.
Once they start bubbling, flip and cook until both sides are golden-brown.
Top with any of the add-ins, nut butter, yogurt, whatever, or eat right away, simply with a fork!
Enjoy!
Notes:
Cover the pan, when the pancakes are cooking, to help them gain those crisp edges!
Any pancake mix and milk you chose is welcome here.
