carrot cake pancakes

8.04.2013


Who says you can't have cake for breakfast? With our big move coming up, I've been diligently working on using up everything in my refrigerator and pantry. This morning, I gathered some crystallized ginger, whole wheat flour, organic carrots, and cream cheese and thought "this would be an awesome carrot cake, but who has cake for breakfast?" Then I thought "but people have "pan" cake for breakfast" Voila! Sunday breakfast!

Not only is this super easy, it was delicious and healthy. Austin kept asking for more and more that I feared I wouldn't have any leftover for myself or my husband. But thankfully he didn't eat the whole batch and saved a few for us.

carrot cake pancakes
inspired by smitten kitchen

ingredients:
  • 4 carrots, grated
  • 1 tbsp crystallized ginger
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tbsp flaxseed
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp light brown sugar
  • 1/2 cup ricotta cheese
  • 2-3 tbsp whole milk
  • 1 egg
  • 1 tsp almond extract
  • vegetable oil
directions:
  1. Grate the carrots with a food processor until it is super fine. Add in ginger and process until you no longer see pieces of ginger. Remove from food processor and set aside.
  2. With food processor, mix together ricotta, egg, milk, almond extract and brown sugar. 
  3. In a large bowl, mix together flours, salt, flaxseed, and baking soda. Add in the milk mixture and mix until well incorporated. Add in the carrots mixture and mix until well incorporated. If the batter looks too thick, add a little more milk.
  4. Over medium heat, heat a little oil in a non-stick pan and add in 2-3 tbsp batter. Cook for a few minutes, I usually look for the air bubbles that pop up on top. Flip over and cook the other side until golden brown. Transfer to a serving plate and repeat this step with the rest of the batter. 
  5. Serve with cream cheese frosting, butter, or maple syrup. 

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