Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 4 slices turkey bacon
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine buttermilk, egg, brown sugar, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots.
- Heat a non-stick skillet over medium heat, and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- In another pan, cook the turkey bacon until crispy.
- Serve pancakes topped with crispy turkey bacon and syrup.
Notes
- For extra flavor, add walnuts or raisins to the pancake batter.
- Serve with cream cheese frosting as a topping for a sweeter taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Carrot Cake, Pancakes, Breakfast, Turkey Bacon