Fluffy Raspberry Carrot Cake Pancakes for a Sweet Morning Delight 🥞✨
Introduction:
These Pancakes are no ordinary pancakes, but a gourmet breakfast that rejuvenates your morning with a delicious combination of carrots and raspberries in a fluffy pancake. These delightful Raspberry Carrot Cake Pancakes are perfect for breakfast or brunch!
Time Taken:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Why Make This Recipe:
These pancakes provide a good source of vitamin A from carrots and vitamin C from raspberries. Not only a burst of nutrients, but they are also absolutely flavorful with the perfect blend of sweet raspberries and crisp carrots.
How to Make Raspberry Carrot Cake Pancakes:
Ingredients:
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp nutmeg
– 1 cup milk
– 1 large egg
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 1 cup finely grated carrots
– 1/2 cup fresh or frozen raspberries
– Butter or oil for cooking
Directions:
1. Begin by whisking together the flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
2. Separately blend the milk, egg, maple syrup, vanilla extract, and grated carrots.
3. Gently combine the wet batter into the dry mix, careful not to overdo it.
4. Now, blend in the raspberries without squashing them.
5. Grease a non-stick pan with butter or oil and pour 1/4 cup of batter for each pancake.
6. Cook pancakes until bubbles appear on their surface, flip and cook till browned.
7. Serve hot with a drizzle of syrup, fresh berries, or a dusting of powdered sugar.
How to Serve Raspberry Carrot Cake Pancakes:
Serve the pancakes hot off the pan! Drizzling them with a bit of maple syrup and a sprinkling of powdered sugar adds to the delicacy. Top it with fresh berries for a delicious and attractive breakfast.
How to Store Raspberry Carrot Cake Pancakes:
Stack cooled pancakes with parchment paper in between each to prevent them from sticking together. Store them in a zip-top freezer bag in the freezer. Reheat them in a toaster or microwave when you want to serve them next.
Tips to Make Raspberry Carrot Cake Pancakes:
Mix dry and wet ingredients separately and do not over mix as this could result in dense pancakes. Remember to fold in the raspberries gently to avoid crushing them.
Variation (if any):
N/A
FAQs:
Q1. Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour, however, it might affect the texture of the pancakes.
Q2. Can I use substitute milk with a non-dairy option?
A: Yes, you can use almond or soy milk as a non-dairy alternative.
Q3. Can these pancakes be made ahead of time?
A: Yes, you can make these pancakes ahead of time and freeze them. Warm them up in the microwave or in a toaster when you are ready to serve.
Enjoy your sweet morning delight with Raspberry Carrot Cake Pancakes. A perfect combination of health and taste to start your day!