This single-stack carrot cake pancakes recipe is the perfect breakfast for one. Simply multiply the recipe if you're making breakfast for a crowd!
Recipe by Kiersten on September 9, 2021
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Keywords
carrots, pancakes, single serve recipes
Ingredients
1 egg
2 Tbsp unsweetened almond milk
1 tsp vegetable (or canola) oil
2 tsp maple syrup
1/4 tsp vanilla extract (or imitation vanilla)
1/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/4 cup finely shredded carrot
Butte (for the griddle)
Walnuts, pecans, maple syrup (for topping, optional)
Categories
Breakfast
Cuisine
American
Steps
Whisk together the egg, almond milk, vegetable oil, maple syrup, and vanilla extract in a larger mixing bowl.
In another mixing bowl, mix the whole wheat flour, baking powder, and salt.
Sprinkle in the dry ingredients into the wet ingredients, as well as the shredded carrot. Mix together with a spatula until the ingredients are just combined (batter may seem a little lumpy).
Let the batter sit for 10 minutes.
Heat up griddle at 300 degrees. When it's warm, glide a stick of butter lightly on the surface to coat it.
Spoon 4 pancakes (around 2 tablespoons each) of batter for each pancake. The batter will seem thick and fluffy—that's perfect!
Cook for 2-3 minutes on each side, or until golden brown. The top of the pancake should get bubbly when it's ready to flip.
Serve with chopped nuts and maple syrup, or even a dollop of whipped cream. Enjoy!
