Freeze Ahead Carrot Cake Blender Pancakes
This is a LARGE batch and could definitely be halved, but my main goal in making these is to freeze a bunch and then use the toaster to reheat for my kiddos!
10 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 415 |
| Fat: | 14 g |
| Carbohydrates: | 59 g |
| Protein: | 10 g |
| Cholesterol: | 6 g |
| Sodium: | 727 mg |
| Fiber: | 5 g |
| Sugars: | 9 g |
| Calculated per serving. | |
by tashatindall
Serves: 8
Ingredients
- 2 cups2 cups2 cups Whole Milk
- 0.25 cup0.25 cup0.25 cup Avocado Oil, or melted butter
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Pure Vanilla Extract
- 2 whole2 whole2 whole Pastured Eggs, cracked
- 8 whole8 whole8 whole Carrots, small-medium, if large adjust down
- 0.5 cup0.5 cup0.5 cup Organic Walnuts, or pecans
- 3 cups3 cups3 cups All Purpose Flour
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Ground Cinnamon
- 1 tsp1 tsp1 tsp ground Nutmeg
- 1 tsp1 tsp1 tsp ground Ginger
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 cup0.5 cup0.5 cup Maple Sugar, can use other, but this has a great flavor and doesn’t spike your sugar like sugarcane
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all wet ingredients, carrots and nuts to the blender and blend until smooth.
- If you have a large blender, dry ingredients will fit (they fit my vitamix), but if it looks close - you can always mix the dry ingredients with the wet ingredients in a bowl. Either way, pulse blender or mix until smooth.
- Now check the consistency of your batter and add a bit more flour if necessary. If your batter is too liquid-y your pancakes won’t rise well and get that fluffy consistency.
- Heat a cast iron skillet (my personal preference for a nice brown pancake) over medium-high heat. Melt some butter and start making your pancakes! Adjust temperature as necessary.
- To freeze, cool completely and cut parchment paper into small squares. Place a square of parchment between each pancake so a corner is sticking out. Place in freezer bag and get as much air out as you can. I suck the air out like a vacuum cleaner HA.
- To reheat, stick in the toaster on medium. If you tug on the parchment it’ll separate the frozen pancakes easily.
Notes
I like a good amount of spice with baked goods that include veggies. If that’s not you, use less cinnamon!
Add a Note
My Notes:
About This Recipe
Baked Goods Breakfast Coconut Free Nightshade Free Pescetarian Shellfish Free Vegetarian
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One response to “Freeze Ahead Carrot Cake Blender Pancakes”
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Made these this morning and oh my goodness. So good! And so easy. I’ve never made sourdough pancakes before so I was intimidated, but this discard recipe was perfect and had such a great taste!