Carrot Cake Pancakes
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 25mins
-
- Serves
- 4
-
- Calories
- 853
Make these for a special breakfast or brunch. These pancakes are made with plant-based ingredients so everyone can enjoy carrot cake for breakfast. Top with your favourite toppings, we recommended whipped cream, maple syrup and pecans or coconut yoghurt and a dusting of cinnamon.
recipe updated Apr 8, 2024
Ingredients
-
- Pecan halves
- 4 tablespoons
-
- Carrot
- 220 g
-
- Whole wheat flour
- 300 g
-
- Baking powder
- 2 teaspoons
-
- Allspice
- 1 teaspoon
-
- Ground cinnamon
- 1 teaspoon
-
- Salt
- as needed
-
- Oat milk
- 480 g
-
- Maple syrup
- 85 g
-
- Vegetable oil
- 85 g
-
- Vanilla extract
- 2 teaspoons
-
- Vegetable oil
- as needed
Tools
-
Stove
-
kCook Multi
-
Kcook bowl
-
Frying pan
Step preview
- Fit coarse grating disc (3) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit whisk tool to kCook bowl
- Add whole wheat flour, baking powder, allspice, ground cinnamon, salt, oat milk, maple syrup, vegetable oil, vanilla extract and pecan halves to the kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Grate carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Attach lid to kCook bowl with filler cap fitted
- Whisk with filler cap fitted - 2 min, speed 8
- Add vegetable oil to a clean frying pan
- Heat - medium-low heat
- Spoon some of the batter into frying pan
- Cook until golden brown - 2 min
- Flip the pancake
- Cook until golden brown - 2 min
- Serve