Carrot Cake Pancakes

Michelle Bates-Phipps Recipe

By Michelle Bates-Phipps chelleicious

I love carrot cake! And I love to make a variety of good foods for breakfast on the weekends because it is the one meal that my husband and I can sit down and totally enjoy together. I also make way too much in case we invite other family over or to freeze for quick nutritious breakfasts during the week. As with all of my recipes this one was created with desire and inspiration. The desire was to make a delicious meal, the inspiration came from viewing dozens of other similar recipes to find out what works for them and combining several ideas together to make my own creation!


Recipe Rating:
 9 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Griddle

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a must try for all you carrot cake lovers. Now you can have it for breakfast!

Ingredients

DRY INGREDIENTS
4 c
bisquick baking mix
2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
WET INGREDIENTS
4
eggs
2 c
milk
FRUIT
2 c
carrot, shredded
8 oz
crushed pineapple
walnut pieces

Directions

1
shred carrots in a food processor for best results. You can use baby carrots if you don't want to peel carrots. An 8 ounce bag will give you about 3 cups of carrots but you can use them for another recipe you've been dieing to try!
2
mix dry ingredients together in large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
3
crack eggs into small bowl and beat together, add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place.
4
slowly stir wet ingredients into bowl with dry ingredients, using a stiff spatula to make sure you have everything mixed up from the bottom and not too many lumps.
5
stir in carrots, mixing well.
6
drain liquid off of pineapple and set aside. Stir pineapple chunks into batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes.
7
preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way.
8
turn pancakes after the bubbles that form on the sides pop. It takes only 1-2 minutes depending on the density of the batter. let cook on the other side about a minute more. Press with spatula. If they are too dense they might need longer to cook, pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
9
enjoy with your favorite syrup or cream cheese frosting thinned out to a pourable consistency.