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short stack of carrot cake pancakes with nuts on top with a drizzle of maple syrup
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Single-Stack Carrot Cake Pancakes

This single-stack carrot cake pancakes recipe is the perfect breakfast for one. Simply multiply the recipe if you're making breakfast for a crowd!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: carrots, pancakes, single serve recipes
Servings: 1 serving
Calories: 271kcal

Equipment

  • Griddle, or flat griddle pan

Ingredients

  • 1 egg
  • 2 Tbsp unsweetened almond milk
  • 1 tsp vegetable (or canola) oil
  • 2 tsp maple syrup
  • 1/4 tsp vanilla extract or imitation vanilla
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup finely shredded carrot
  • Butte for the griddle
  • Walnuts, pecans, maple syrup for topping, optional

Instructions

  • Whisk together the egg, almond milk, vegetable oil, maple syrup, and vanilla extract in a larger mixing bowl.
  • In another mixing bowl, mix the whole wheat flour, baking powder, and salt.
  • Sprinkle in the dry ingredients into the wet ingredients, as well as the shredded carrot. Mix together with a spatula until the ingredients are just combined (batter may seem a little lumpy).
  • Let the batter sit for 10 minutes.
  • Heat up griddle at 300 degrees. When it's warm, glide a stick of butter lightly on the surface to coat it.
  • Spoon 4 pancakes (around 2 tablespoons each) of batter for each pancake. The batter will seem thick and fluffy—that's perfect!
  • Cook for 2-3 minutes on each side, or until golden brown. The top of the pancake should get bubbly when it's ready to flip.
  • Serve with chopped nuts and maple syrup, or even a dollop of whipped cream. Enjoy!

Notes

Total calories include all four pancakes, but do not account for extra toppings.