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Cinnamon Apple Carrot Pancakes

These fluffy pancakes combine the warm spice of cinnamon with the sweetness of apples and carrots, resulting in a delightful and texturally balanced breakfast option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups raisin bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 egg
  • 3/4 cup buttermilk (plus extra milk to thin the batter)
  • 1/4 cup canola oil
Add-ins
  • 3/4 cup finely chopped peeled tart apple
  • 3/4 cup grated carrots

Method
 

Preparation
  1. In a bowl, combine the first six ingredients.
  2. In a small bowl, beat the egg, buttermilk, and oil.
  3. Stir the wet ingredients into the dry ingredients just until moistened.
  4. Fold in the apple and carrots.
Cooking
  1. Pour 1/3 cup of batter onto a griddle on medium heat.
  2. Wait until the bottom side of the pancakes stick together enough to flip over.
  3. When pancakes have cooked through, remove and top with butter and maple syrup.

Notes

Store leftovers in sealed containers promptly. Cool completely, then refrigerate for up to 3 days or freeze for up to 2 months. Reheat before serving.