Maple Carrot Pancakes With Butter Pecan Syrup Recipe

Name: Maple Carrot Pancakes With Butter Pecan Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the syrup; 1/2 cup pure maple syrup; 3 tablespoons butter; 1/4 cup coarsely chopped pecans; For the pancakes; 1 large egg; 3/4 cup whole milk; 1 cup cooked mashed carrots (about 3 medium carrots); 1/4 cup pure maple syrup; 1 cup all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; The Butter Pecan Syrup

Servings: persons

For the syrup
1/2 cup pure maple syrup
3 tablespoons butter
1/4 cup coarsely chopped pecans
For the pancakes
1 large egg
3/4 cup whole milk
1 cup cooked mashed carrots (about 3 medium carrots)
1/4 cup pure maple syrup
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
The Butter Pecan Syrup

1
In a small saucepan, melt the butter and add the pecans. Saute them for a couple of minutes until they become fragrant and then add the maple syrup and heat to warm. Keep warm while making the pancakes.
2
Place the egg, milk ,carrots and maple syrup in a blender and blend until all the ingredients are smooth.
3
Whisk together the flour, baking powder, baking soda and salt and then add to the blender a little at a time while processing.
4
Pour 1/4 cupfuls of the batter onto a hot sprayed non stick skillet. Cook each side over medium heat until lightly browned. Serve with the syrup.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the syrup, 1/2 cup pure maple syrup, 3 tablespoons butter, 1/4 cup coarsely chopped pecans, and more.

Yes, Maple Carrot Pancakes With Butter Pecan Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Carrot Pancakes With Butter Pecan Syrup

How did you like this recipe?

Frequently Asked Questions