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Ramadan Recipes: Carrot Cake Pancakes

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramzan feast.

  • Publish date: Monday، 01 April 2024
Ramadan Recipes: Carrot Cake Pancakes

Carrot Cake Pancakes is a delightful treat for your Ramadan mornings during Ramzan. These pancakes blend the flavors of carrot cake with the lightness of a traditional breakfast dish. With simple ingredients like shredded carrots, coconut, and walnuts, they're easy to make and perfect for starting your day in the holy month. Enjoy the essence of carrot cake in every fluffy bite, bringing joy to your Ramadan breakfast or brunch table.

This recipe was crafted by our esteemed culinary advisor, Chef Sarah.

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Related Contents

Read More: Ramadan Recipe: Almond Milk Rice Pudding

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This article was previously published on UAE Moments.To see the original article, click here

  • Ingredients

    • 10 Minutes
    • 8 Serving
    • 153 Calories

Carrot Cake Pancakes

1 cup all-purpose flour
1 tablespoon baking powder aluminium-free
½ teaspoon cinnamon
1 pinch sea salt
1 cup oat milk other other plant-based milk
2 tablespoons maple syrup
3 tablespoons grapeseed oil
1 teaspoon vanilla extract
½ cup shredded carrots lightly packed
2 tablespoons walnuts
1 tablespoon shredded coconut
Cooking spray

  • Method & Directions

    • 8 Minutes
  1. Prepare Dry Ingredients
    تم نسخ الرابط
    In a medium bowl, whisk together the flour, baking, cinnamon, and salt; set aside.
  2. Mix Wet Ingredients with Carrot Cake Goodies
    تم نسخ الرابط
    In a large bowl, combine the oat milk, maple syrup, oil, and vanilla extract. Stir in the shredded carrots, walnuts, and shredded coconut.
  3. Heat the Griddle
    تم نسخ الرابط
    Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
  4. Cook the Pancakes
    تم نسخ الرابط
    Pour ⅓ cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes. Serve immediately with coconut yogurt, walnuts, and maple syrup, if desired.

  • Nutrition Facts

Calories 153

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