These Carrot Cake Pancakes are a delicious and fun breakfast version of the classic cake that you love! Loaded with freshly grated carrots, walnuts, carrot cake spices and topped with maple syrup. Say hello to your new favorite breakfast!
Either using a grater or a food processor, grate your carrots finely. If you're using a food processor: pulse a few times until grated finely. You can add the egg and milk and vanilla extract directly to the food processor and pulse until combined. If not using a food processor, just add the grated carrots to a large bowl with the egg, milk and vanilla extract and mix thoroughly until combined.
In another bowl, mix the all purpose flour, baking powder, cinnamon, ginger, nutmeg, brown sugar and salt together. To this bowl, add in the carrot/milk mixture. Don't mix yet! Also add in the chopped walnuts and melted butter. Now, mix until all of the ingredients are combined - careful not to overmix the batter!
Heat about 1/2 tbsp butter in a non-stick skillet on medium heat. Using a 1/4 measuring cup, add in the pancake batter. (I did one pancake at a time to make it easier and more even.)
Cook for 2-3 minutes on the first side until you start to see bubbles forming on the top. Once you see the bubbles forming, flip. Cook for an additional 1 minute or so. Place on a plate and continue to cook until the pancakes are done. I recommend adding more butter each time you add in a pancake for extra deliciousness!!
Serve warm with more butter, chopped walnuts, coconut flakes and of course, maple syrup on top! Enjoy!