Are you ready to elevate your breakfast game with a delightful twist on a classic German treat? Introducing Karottenkuchen Pancakes mit Kokossahne—an irresistible fusion that combines the comforting flavors of carrot cake with the fluffy goodness of pancakes! Imagine sinking your fork into a stack of these golden delights, topped with luscious whipped coconut cream that will have your taste buds dancing. Perfect for a cozy weekend brunch or a special occasion, these pancakes are not just a feast for the eyes but a wholesome treat that your family will adore. Keep reading to discover how to whip up this scrumptious recipe that’s sure to become a family favorite!
Ingredients
- 1 cup flour
- 1 cup grated carrots
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 can coconut cream (for whipping)
- 1 tablespoon powdered sugar (for coconut cream)
Instructions
- In a large mixing bowl, combine flour, baking powder, cinnamon, and salt. Whisk the dry ingredients together to ensure even distribution.
- Grate fresh carrots using a box grater or food processor, ensuring carrots are finely and uniformly shredded.
- Add grated carrots, almond milk, and maple syrup to the dry ingredient mixture. Stir gently until a smooth pancake batter forms, being careful not to overmix.
- Let the batter rest for 5 minutes to allow ingredients to blend and flour to absorb liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
- Pour approximately 1/4 cup of batter for each pancake, allowing space between pancakes for easy flipping.
- Cook pancakes for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Flip pancakes and cook an additional 1-2 minutes until golden brown on both sides.
- For coconut cream topping, chill the coconut cream can in the refrigerator overnight. Scoop out the solid cream, leaving liquid behind.
- Whip chilled coconut cream with powdered sugar using a hand mixer until light and fluffy.
- Serve warm pancakes topped with a generous dollop of coconut cream and optional extra maple syrup drizzle.
Tips
- Fresh Ingredients: Use fresh, organic carrots for the best flavor and texture. The fresher the carrots, the sweeter and more vibrant your pancakes will be!
- Resting the Batter: Allowing the pancake batter to rest for 5 minutes is crucial. This step helps the flour fully absorb the liquid, resulting in fluffier pancakes.
- Perfect Pancake Flip: When cooking, watch for small bubbles forming on the surface of the pancakes before flipping. This indicates they are ready to turn and will help prevent them from breaking apart.
- Coconut Cream Magic: For the whipped coconut cream, make sure to chill the can overnight. This allows the cream to separate from the liquid, making it easier to whip into a light and fluffy topping.
- Serving Suggestions: Don’t hesitate to add toppings like chopped nuts, shredded coconut, or even a sprinkle of extra cinnamon for added flavor and texture!
- Batch Cooking: If you're cooking for a crowd, keep the pancakes warm in a low oven (around 200°F or 90°C) while you finish cooking the rest.
- Maple Syrup Drizzle: For an extra touch of sweetness, drizzle some maple syrup over the pancakes just before serving. It pairs beautifully with the coconut cream!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
