Get ready to transform your breakfast game with the most unexpected and deliciously sneaky pancake recipe that will make your taste buds do a happy dance! 🥞🥕 Imagine combining the creamy richness of peanut butter with the subtle sweetness of carrots in a fluffy pancake that's not just a meal, but a morning adventure. These Peanut Butter Carrot Pancakes are about to become your new weekend obsession - a recipe that proves healthy ingredients can be mind-blowingly delicious and fun to make!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/2 cup peanut butter
- 1 cup grated carrots
- Butter for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, crack the large egg and whisk it. Add milk and peanut butter, then mix thoroughly until the mixture is smooth and creamy.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely shredded. Measure out one cup of grated carrots.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined, being careful not to overmix. Small lumps are acceptable.
- Fold the grated carrots into the pancake batter, distributing them evenly throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter to coat the cooking surface.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook pancakes until bubbles form on the top and edges look dry, approximately 2-3 minutes.
- Flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat the cooking process with remaining batter, adding butter to the pan as needed.
- Serve warm with optional toppings like maple syrup, additional peanut butter, or a sprinkle of cinnamon.
Tips
- Don't overmix the batter - lumps are your friend! Overmixing can lead to tough, dense pancakes.
- Make sure your skillet is at medium heat - too hot, and you'll burn the outside before the inside cooks.
- Use fresh, finely grated carrots for the best texture and moisture in your pancakes.
- Let the batter rest for 2-3 minutes before cooking to help the baking powder activate.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the rest of the batch.
- For extra nutrition, you can use whole wheat flour instead of all-purpose flour.
- If the batter seems too thick, add a little more milk to achieve the perfect consistency.
- Use a non-stick pan or well-seasoned griddle to prevent sticking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 65mg
