Magic Pot Carrot Cake Pancakes
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 179
These delicious pancakes are a family favourite. A great way to sneak in some veggies to the picky eaters at home too
recipe updated Nov 26, 2021
Ingredients
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- Carrot
- 130 g
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- Butter
- 2 teaspoons
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- Oil
- 1 tablespoon
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- Water
- as needed
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- Milk
- 3 tablespoons
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- Maple syrup
- 1 ½ tablespoons
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- Egg
- 1
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- Maple syrup
- as needed
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- Crème fraîche
- as needed
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- Walnuts
- as needed
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- White flour
- 105 g
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- Salt
- 1 pinch
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- Baking powder
- 1 teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Nutmeg
- ¼ teaspoon
Tools
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Blender
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Panasonic 4-in-1 Microwave Oven
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Blender jug
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Large mixing bowl
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Medium bowl
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Panasonic crispy pot
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Medium microwave-safe dish
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Panasonic magic pot
Step preview
- Add the carrot chunks to a microwave safe dish and cover the carrots with water
- Microwave on High for 6 minutes
- Drain the carrots and rinse with cold water to cool them down
- Add the carrots to a blender and blend until smooth
- Add the pureed carrots to a mixing bowl and whisk in the milk, melted butter, maple syrup and egg
- Combine the flour, salt, baking powder and spices in a medium bowl
- Gently fold the flour mixture into the carrot mixture until combined
- Add a table spoon of oil to the Crispy Pot
- Microwave on High for 3 minutes without the lid
- Carefully remove the crispy pot and spoon 4 spoonfuls of mixture to the hot crispy pot, and flatten them down slightly
- Place the crispy pot back into the microwave and place the lid on top
- Microwave on High for 2.5 mins
- Carefully remove the lid and flip the pancakes
- Replace the lid and microwave on High for 2 minutes
- Serve the pancakes with a spoon full of creme fraiche, some walnuts and a generous drizzle of maple syrup