Carrot Cake Pancakes with Whipped Topping
Carrot Cake Pancakes with Homemade Whipped Topping surely are a treat that’s not too sweet, and perfect for breakfast!
Servings 8 Servings
Ingredients
Ingredients:
- 1-1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
- 1 egg
- 2 tablespoons honey
- 3/4 cup shredded carrot
- 2 tablespoons chopped candied walnuts
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon pure vanilla extract
- Butter to coat the pan
Instructions
- Add the heavy cream, powdered sugar, and vanilla to a stand mixer. Beat on low speed to combine, then beat on high speed until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
- In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Whisk to combine.
- In a separate bowl, add the milk, egg, and honey. Whisk to combine. Transfer to the dry mixture, a little at a time, and mix with a wooden spoon until smooth.
- Fold in the shredded carrot and the walnuts.
- Place a wide skillet over medium heat. Add a bit of butter to coat the pan. Spoon 2-3 tablespoons to the skillet to form a 4-inch pancake. Cook until you begin to see bubble appear and burst around the edges of the pancake. Flip and cook for another 1-2 minutes.
- Continue until all the batter is gone.
- Serve warm with the whipped topping.
Notes
Enjoy!