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!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
14
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
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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!
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Nightshade Free Pescetarian Shellfish Free Vegetarian| 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. | |
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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!