🥞🥕 Carrot Cake Pancakes

Fluffy, spiced, and full of comfort,pancakes inspired by classic carrot cake, made with olive oil and a hint of cinnamon.

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📝 Ingredients (makes 8 small pancakes)

• 100 g egg (about 2 medium eggs)

• 60 g sugar

• 60 g mild extra virgin olive oil

• 130 g cooked carrot purée (about 1 ½ medium carrots)

• 200 g all-purpose flour

• 8 g baking powder

• 1 g salt (optional but recommended)

• 1 ½ tsp ground cinnamon

• 100 ml water

For serving (optional):

• Honey, yogurt, or chopped nuts

🍳 Instructions

1. Cook and purée the carrot

• Peel and slice 1–2 carrots.

• Steam or boil until tender.

• Blend or mash with the cater until smooth. Let it cool before using.

2. Prepare the pancake batter

• In a large bowl, whisk the eggs, sugar, and olive oil until light and foamy.

• Stir in the flour, baking powder, cinnamon, and salt.

• Add the carrot purée and mix well.

• If needed add more water until you get a thick, pourable batter (similar to Greek yogurt).

3. Cook the pancakes

• Heat a non-stick skillet over medium heat and lightly grease with olive oil.

• Pour ~60 g of batter per pancake.

• Cook for 1–2 minutes until bubbles form on top, then flip and cook 1–2 more minutes until golden and set.

4. Serve and enjoy

• Stack the pancakes and drizzle with honey or yogurt.

• Garnish with chopped walnuts, raisins, or extra cinnamon if desired.

🌿 Kuisit Tip

You can make the carrot purée ahead of time, it keeps in the fridge for up to 3 days. These pancakes freeze beautifully too: layer them with parchment paper and reheat in a dry skillet or toaster.