Carrot Cake Pancakes Recipe Made Easy is a delicious World Breakfast dish that can be prepared in just 0 minutes....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
2 cups Whole Wheat Flour - or multigrain flour
1/2 cup Curd (Dahi / Yogurt) - whisked
2 cups Milk - or as required
1 teaspoon Pumpkin pie spice
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 cup Carrots (Gajjar) - grated finely
2 tablespoons Butter - melted
1/2 cup Pineapple - crushed
1 Whole Egg
1/2 cup Brown Sugar (Demerara Sugar)
1 pinch Salt
Butter - as required for greasing the pan
Instructions
1
To begin making the Carrot Cake Pancakes method, first mix gently the ground mix, masala condiment mix gently, baking ground mix, baking soda and table salt in a mixing container.In another large mixing container, whip together the egg, granulated sugar, melted dairy spread, curd and whole milk.mix gently in the carrots and pineapple.Fold in the ground mix mixture and mix gently till the ground mix is just incorporated.
2
toss in little whole milk if required to make a paste of dropping consistency.
3
Keep aside for 5-10 mins.mildly hot a non-stick griddle and smear some dairy spread on it.Drop a ladle full of the paste on it.
4
oven-cook on medium mildly hot till bubbles appear around the edge and the pancake is golden brown on the bottom.Flip carefully and oven-cook for a minute on the other side.Enjoy Carrot Cake Pancakes scalding with toppings of your choice.
5
Honey, fruits and nuts, a dollop of sweetened heavy cream, heavy cream cheddar or hung curd are a few topping ideas to try with this Carrot Cake Pancakes method.offer Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.
Recipe Information
Cuisine Continental
Course World Breakfast
Diet Vegetarian
Total Time 40 mins
Recipe Time chart
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
#continental#worldbreakfast#vegetarian
Master Chef
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