Sun, Apr 13, 2014
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We’ve gotten into the Easter spirit with these carrot cake pancakes. This version of my chia seed pancakes is a healthy spin on carrot cake, a classic spring dessert, and is a wholesome way to start your day any time of year. Whether they are shaped like a bunny or not, you can top them with cinnamon whipped cream (or maple cinnamon whipped cream) for a sweet garnish.
- 1 cup flour
- 1 cup whole oats
- 1 Tbsp chia seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ginger
- ¼ -1/2 tsp cinnamon
- 1 Tbsp brown sugar
- 1 cup shredded carrot
- Dash of salt
- 1 cup buttermilk
- ½ tsp vanilla
- 1 egg
- 1 cup heavy whipping cream
- 2 tsp sugar, to taste
- ¼ tsp cinnamon
- ½ tsp vanilla, to taste
- Mix the dry ingredients with the shredded carrots until all of the carrots are coated in the flour mixture.
- Stir in the wet ingredients until just mixed.
- Cook the pancakes on a griddle at medium-high heat.
- Once bubbles start to form on top, flip the pancake and cook until both sides are golden.
- Cut with bunny or other cookie cutters if desired.
- Garnish with cinnamon whipped cream.
- Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
- Flavor with vanilla, cinnamon and sugar to taste.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.