Carrot cake pancakes make a delicious Easter breakfast option. With all the flavors you know and love from a classic carrot cake but in breakfast form!
In a large mixing bowl, combine all dry ingredients - flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.
Heat a non-stick skillet on low-medium heat. Grease skillet with a bit of butter and pour ¼ cup of batter per pancake. Cook pancakes until bubbles form on the surface then flip to cook on the other side until golden brown. Repeat until no pancake batter is left. Adjust the heat while you are cooking.
Preparing the Topping
Heat a small pan. Melt butter then mix in cinnamon, nutmeg, carrots and maple syrup. Cook until warm then remove from heat.
Top pancakes with sweet carrots, blueberry, and cherry.
Serve immediately with extra maple syrup.
Notes
Gluten Free Option - You can make these pancakes gluten free. Bob's Red Mill is a very popular brand for gluten free flour and I can highly recommend it as it's easy to work with. The result is the same as regular flour and no one will notice the difference. I personally prefer to use Gluten Free Oat Flour or Gluten Free All Purpose Flour which are the easiest choices. Therefore you will get the same fluffiness and moisture in your pancakes.
You can make pancake batter the night before. Mix all ingredients together then store the batter in an airtight container. Place in the refrigerator for up to 12 hours. The next day when you are ready to cook, if you find a thicker batter, add a bit of almond milk. The pancake might take a bit longer to cook all the way through as the batter is chilled.
There are answers to more frequently asked questions about this recipe within the blog post.