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
Time in minutes: 40 Servings: 4 Course: World Breakfast Diet: Vegetarian
Instructions: To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl.In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk.Stir in the carrots and pineapple.Fold in the flour mixture and mix till the flour is just incorporated. Add little milk if required to make a batter of dropping consistency. Keep aside for 5-10 minutes.Heat a non-stick griddle and smear some butter on it.Drop a ladle full of the batter on it. Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom.Flip carefully and cook for a minute on the other side.Enjoy Carrot Cake Pancakes hot with toppings of your choice. Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe.Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.