Pancakes are one of our favorite breakfast menu items and I happen to really love these Carrot Cake Pancakes with White Chocolate Pecan Butter. Breakfast has become a pretty big deal in our house. I usually never go to bed without a plan for the next day’s breakfast.
Besides the fact that I’m the one to make breakfast for the family and it’s my favorite meal of the day, it’s a great way to get good food into your family’s bellies and start their day off on the right foot!
Written by: Caroline Edwards of Chocolate & Carrots
Easter breakfast is no exception. Carrot cake seems like a pretty traditional Easter offering. Why not turn that classic dessert into a breakfast item instead.
Not only are these Easy Carrot Cake Pancakes good for you, but you can have the whole meal, from homemade white chocolate pecan butter to hot-off-the-griddle pancakes in just 30 minutes. That way, you can get something besides candy from the Easter Bunny into your little ones’ belly before heading off to church!
The flavor combination of the white chocolate pecan butter and the whole wheat carrot cake pancakes is just beautiful. Who wouldn’t like to have a slice of homemade carrot cake for breakfast and not feel bad about it? It is certainly a delicious way to start your day.
The beauty of the white chocolate pecan butter is that you can use it on so many things, that is, if you have any left. It would be great spread on to a piece of whole grain toast,on top of Multi-Grain Banana Bread, waffles, made into a sandwich or even slathered between two cookies.
There are so many ways to use this simple nut butter, though my personal favorite way to use white chocolate pecan nut butter is as a topping for these delicious whole wheat carrot pancakes. It feels kind of perfect for an Easter brunch.
What recipes will you be whipping up for your Easter brunch?
More Great Spring Brunch Recipes:
- Citrus Salad with Poppy Seed Dressing
- Arugula and Chive Baked Egg Cups
- Buttermilk Poppyseed Citrus Scones
- Chard, Bacon and Gouda Quiche
- Meyer Lemon Stick Rolls with Cream Cheese Frosting
Carrot Cake Pancakes with White Chocolate Pecan Butter
Yield: 12 pancakes and 1 cup pecan butter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A healthier way to enjoy your breakfast at Easter!
2 cups pecan pieces
1/2 cup white chocolate chips
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons light brown sugar
1 cup milk
1 teaspoon vanilla extract
2 cups finely grated carrot
butter or cooking spray, for the pan
To make the White Chocolate Pecan Butter, simply blend the pecan pieces and white chocolate chips together until creamed in your blender or food processor. Store in the refrigerator.
Next we'll assemble the pancakes by preheating your griddle or pan on medium heat.
In a large bowl, combine the flour, baking powder, baking soda and cinnamon. Set aside.
In another bowl, beat the egg, brown sugar, milk and vanilla together. Stir the carrots into the egg mixture. Pour the carrot mixture onto the dry ingredients and stir until just combined.
Melt some butter on the griddle or spray with cooking spray. Scoop by the 1/4 cup onto your griddle, making sure to leave enough room to flip your pancakes. Flip them once golden brown on the first side. Cook on the other side, then plate them up.
Spread the White Chocolate Pecan Butter on the pancakes.
(Optional) Drizzle with syrup.
An easy way to grate your carrots is to stick them in your food processor or blender and pulse until finely grated. You won't want big pieces of carrot, but you don't want carrot juice either. Just use your best judgement.