I consider the morning that starts with pancakes a good morning, especially when you are in quarantine. Although I have a few of my favorite recipes for healthy pancakes, I have been planning to try the ones with carrots in for a long time.

Since I adore carrot cake, I thought this wasn’t going to be a shot in the arm and I wasn’t mistaken. Carrots gave them a very special taste.

Moist, soft and insanely delicious, these carrot cake pancakes will become your next favorite morning breakfast! My kids said they’re even better than the original pancakes! I dare you to try these and let me know your thoughts!

Carrot Cake Pancakes

Ingredients:

• 130 g buckwheat flour
• 2 tablespoons birch sugar (or coconut sugar)
• 1/2 teaspoon baking soda
• 1 egg
• 180 ml of any plant-based milk
• 1 teaspoon vanilla extract
• 40 g grated carrots
• 1/2 teaspoon cinnamon
• a pinch of salt
• coconut oil

Procedure:

In a bowl, mix the flour, baking soda, cinnamon, salt and birch sugar. In another bowl, whisk the eggs with the milk, add all the dry ingredients, grated carrots and vanilla extract.

Stir and let the mixture set for five minutes. Heat a frying pan, lightly oil it and fry three to four smaller pancakes at once. It will take them about a minute on each side. Top them as desired, of course.