Description
Easy Apple Carrot Pancakes are a delicious and nutritious twist on traditional pancakes, featuring the sweetness of apples and carrots with warm spices, perfect for a wholesome breakfast.
Ingredients
- 1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
1/2 cup milk (dairy or non-dairy)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 small apple, peeled and grated
1 medium carrot, peeled and grated
Maple syrup (optional)
Fresh fruit (like extra apple slices or berries) (optional)
Powdered sugar (for dusting) (optional)
Instructions
Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the egg and then stir in the milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. It’s okay if the batter is a little lumpy. Gently fold in the grated apple and carrot.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.
- Serve: Serve the pancakes warm with your choice of toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
- For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), plant-based milk, and dairy-free butter.
- To make gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer, you can add chopped walnuts or pecans for a crunchy texture.
- If you don’t have fresh carrots, frozen grated carrots work as well.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
