Carrot Cake Pancakes

Original Recipe from Bigger Bolder Baking. maddified :)

Ingredients

Dry

• 1 cup flour
  2 tsp baking powder
  Pinch salt
  1 tsp cinnamon
  1/2 cup brown sugar

Wet

• 1.5-2 cup carrots, minced/ chopped
  1 egg
  1 tsp vanilla extract
  1 tsp bergamot extract
  1 cup milk
  2 Tbsp canola oil

Icing

• 1:1 ratio of sour cream & powdered sugar

1. Combine finely chopped or grated 2 cups of carrots, 1 egg, 1 tsp vanilla extract, 1 cup milk, and 2 Tbsp canola oil. Blend

2. Sift 1 cup flour, 2 tsp baking powder, salt, cinnamon

3. Add wet to dry. Fold, don’t mix (until you see only a few dry lumps. That’s okay.)

4. Add brown sugar, fold. Lumps are okay, it will caramelize

5. On a lightly oiled pan, on low to medium heat, place pancake batter.

6. Wait 3 minutes and see if you see bubbles on the top. Wait until you see bubbles all over

7. Take a spatula and flip! Wait patiently for 4-5 minutes.

8. Mix 1:1 ratio of sour cream (or cream cheese) and powdered sugar

9. Serve with pancakes. Enjoy :)