Carrot Cake Pancakes

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4 (makes about 10 pancakes)
Spice Used: [Cinnamon Kisses – Aromi Spices]
Perfect for: Lazy brunches, Easter breakfast, or a sweet-but-not-too-sweet treat

Ingredients

• 1 cup plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• ¼ tsp salt

• 2 tsp Aromi Cinnamon Kisses

• 1 tsp brown sugar

• 1 cup buttermilk (or milk + 1 tsp vinegar)

• 1 egg

• 1 tsp vanilla extract

• 1 cup finely grated carrot

• 2 tbsp melted butter or olive oil

• Butter or oil for frying

Optional toppings:

• Greek yoghurt or cream cheese

• Maple syrup or honey

• Toasted walnuts or pecans

Method

1. In a large bowl, whisk together the flour, baking powder, bicarb, salt, Cinnamon Kisses, and brown sugar.

2. In a separate bowl, combine the buttermilk, egg, and vanilla. Stir in the grated carrot and melted butter.

3. Pour the wet ingredients into the dry, stirring until just combined (don’t overmix).

4. Heat a non-stick pan over medium heat. Lightly grease with butter or oil.

5. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.

6. Serve warm with your choice of toppings.

Tips for Success

• Use fresh carrots for the best texture and moisture.

• Want extra spice? Add a pinch of nutmeg or ginger.

• Make a cream cheese glaze with cream cheese, a touch of milk and maple syrup for an indulgent drizzle.

Storage

Store leftover pancakes in the fridge for up to 3 days or freeze for quick weekday breakfasts. Reheat in a toaster or pan.