Description
A delightful blend of fresh raspberries and grated carrots in fluffy pancakes, perfect for a cheerful morning treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup grated carrots
- 1 cup fresh raspberries
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla until fully combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
- Fold in the grated carrots and fresh raspberries carefully.
- Heat a non-stick skillet over medium heat. Once hot, pour 1/4 cup of batter to form each pancake.
- Cook until bubbles form on the surface (about 3-4 minutes), then flip and cook until golden brown on the other side (another 2-3 minutes).
- Serve warm with maple syrup or extra raspberries on top.
Notes
Mix the batter until just combined for fluffy pancakes. Best enjoyed warm with maple syrup or yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg