To begin making the carrot cake pancake recipe, first combine the flour, spice mixture, baking powder, baking soda, and salt in a mixing bowl.
In another large mixing bowl, whisk together the eggs, sugar, melted butter, curd and milk.
Stir in carrots and pineapple.
Stir in flour mixture and stir until flour is just combined. If required, add a small amount of milk to make a batter with dripping consistency. Leave for 5-10 minutes.
Heat a non-stick pan and grease it with some butter.
Place a ladle full of batter on top. Cook over medium heat until bubbles appear around the edges and the bottom of the pancake is golden brown.
Carefully flip over and cook for one minute on the other side.
Serve your carrot cake pancakes warm with toppings of your choice. Honey, fruits and nuts, a dollop of sweet cream, cream cheese or curd are some of the ingredients in this carrot cake pancake recipe.
Serve with carrot cake pancakes Espresso Weekend breakfast.
