The carrot pancakes are delicious and very soft treats cooked in a pan, perfect for breakfast or a tasty snack. I love pancakes a lot, I have prepared several versions and I couldn’t miss making them with “Camilla” flavor, with carrots and almonds. Can I say they are among my favorites? Carrot and almond pancakes are made in just a few minutes, they are fragrant, soft, and tasty, delicious on their own and perfect with maple syrup, honey, fresh fruit, or chocolate, plus, you don’t even need to pre-cook the carrots first, just blend everything and immediately prepare your carrot pancakes!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz carrots
- 7 oz milk
- 1 1/4 cups flour
- 3/4 cup almond flour
- 1/4 cup sugar
- 2 eggs
- 1 tsp baking powder
- to taste almond extract
- to taste butter (to grease the pan)
Steps
Carrot and almond pancakes are very simple and quick to prepare. First, peel the carrots, cut them into small pieces and place them in a food processor, add the milk, sugar, almond flour, and blend.
Add the eggs, baking powder, almond extract, all-purpose flour and blend again. You should get a soft and homogeneous mixture.
Lightly grease a pan with a little butter and pour some of the mixture, making all the carrot and almond pancakes this way, cooking them for 3-4 minutes per side.
Carrot and almond pancakes are ready to enjoy. You can serve them with maple syrup, honey, chocolate or anything else you like, but they are also delicious on their own!
Tips:
Carrot and almond pancakes can be stored at room temperature for a few hours or in the fridge for 2-3 days. If you don’t want to use almonds, replace them with the same amount of flour.
More pancake recipes HERE
