Carrot Cake Pancake Stack

Serves 4 Prep Time 5 minutes   Cook Time 10 minutes   Rated:

When breakfast requires cake....this is the way to go! You can tell yourself you are in fact eating breakfast, all the while, secretly knowing you are eating cake. Sort of. If you wanted to get a bit decadent, you could skip the ricotta part of this topping and go full on cream cheese...the recipe would be doubly delicious. Gotta love cake for breakfast, no matter how you manage to convince yourself it's ok!

We do have LOADS of pancake and waffle ideas on here, so if this isn't the one for you, try any or all of these:

Fluffy Pancakes

Fluffy Discard Pancakes

Pecan Buckwheat Pancakes

Gluten Free Almond Pancakes

Scallion (Spring Onion) Pancakes

Pork Filled Savoury Pancakes

Champagne Pancakes with Roasted Cinnamon Strawberries

Lemon & Ricotta Baked Pancakes

Pandan Waffles

Vegan Protein Waffles

Buttermilk Yeast Waffles

Coconut Waffles with Salmon and Smashed Avocado

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Place carrot into the Thermomix bowl and grate 7 sec/speed 7.


Add egg and milk, spices and vanilla. Blend 10 sec/speed 8.


Add flour and salt and blend 8 sec/speed 8 while you add melted butter through hole in the lid.


Preheat a light coloured frying pan to a medium heat and melt a dob of butter to cook each pancake. Pour in 1/4 cup batter per pancake into the heated pan and cook both sides. Stack and keep hot until ready to serve.


To make the topping, combine all ingredients but pecans and orange zest, in a bowl with a spatula. Over whipping the ricotta will make it runny.


Serve topping between pancakes and on top, drizzle with additional honey or maple syrup, garnish with toasted pecans and grated orange zest.

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