Carrot raisin pancake. Carrot pancakes with pineapple and coconut are incredibly delicious. Thick, fluffy, moist, cake like, these are the ultimate dessert breakfast pancakes, but without being heavy like a dessert. It uses a few extra ingredients, but they are worth adding.
In a large bowl, combine the spooned & leveled pancake mix, brown sugar, eggs, yogurt, oil, vanilla, and spices until just barely combined. Fold in the shredded carrots and raisins gently. Fluffy, healthy carrot cake pancakes made right in your blender with delicious spices and oats. You can have Carrot raisin pancake using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Carrot raisin pancake
- Prepare of Pancake mix.
- Prepare of Soy milk.
- You need of Yogurt optional.
- You need of Carrot.
- Prepare of Raisin.
- It’s of Oil or butter.
These dairy free and gluten free carrot cake pancakes are naturally sweetened and packed with yummy mix-ins like walnuts and raisins. Flip the pancake and cook for another minute or two on the other side, until cooked through. Drizzle with cream cheese glaze before serving. Cook for a few minutes until bubbles begin to appear on the surface.
Carrot raisin pancake instructions
- Minced carrot and in your bowl of pancake mix add yogurt (optional) and soy milk how it says on the box how to mix. Add raisin..
- In low heat pour the mix on the pan how you would normally cook your pancake and flip when it’s a nice tan color..
- Yumm! Cut it up and serve and enjoy!.
Flip the pancake and cook for another minute or two on the other side. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. The carrot conundrum was the one thing keeping me from making these pancakes, but lo and behold, Deb of Smitten Kitchen posted Joy's carrot cake pancakes along with her carrot grating advice.