Make Carrot Cake Pancakes with Fall Flavors

Did you know that eating too many carrots could make your skin literally turn orange? When Stephanie Le, the creator of i am a food blog and author of Easy Gourmet, was four, she was in danger of just that. She spent months consuming massive amounts of carrots. Le was convinced that she was a bona fide bunny and eating carrots would give her better night vision. She was wrong on both counts, but to this day she still holds carrots near and dear to her heart. These carrot cake pancakes taste just like the real deal, incorporating three of Le’s favorite things: carrots, breakfast, and dessert. Carrot-Filled Pancakes with Vanilla Mascarpone Ingredients 4 servings

Ingredients

For the pancakes
1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon sugar

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon ground ginger

1 cup finely grated carrots

1 large egg

1 cup buttermilk 

¼ cup walnut pieces, if desired

Butter or oil for greasing the pan, if needed

For the Vanilla Mascarpone
½ cup mascarpone, room temperature
2 tablespoons sugar
½ cup heavy whipping cream
1 teaspoon vanilla


Extra Crispy