Freeze Ahead Carrot Cake Blender Pancakes (Edit recipe)

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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

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Ingredients

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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
  1. Add all wet ingredients, carrots and nuts to the blender and blend until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
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”

  1. 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!

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