Fluffy Carrot Cake Pancakes

*This post was sponsored by Sunbutter

Get ready for these gloriously golden pancakes that are perfect for fall. They’re the fluffiest pancakes I’ve ever made, and have a good hit of vegetables and sunflower in every bite. Preparing the batter is super easy too. Just throw everything in the blender or food processor and pulse it up - ideal for your busy morning. No bowls or whisks required.

I chose to share a twist on carrot cake for my September Sunbutter feature because it reminds me of back to school snacks, warm autumn hues, and farmstand vegetables. Each bite tastes like a supple piece of cinnamon-y, Sunbuttery carrot cake. The carrot itself keeps the pancakes moist, while the sunflower seed butter adds richness and flavor. Cinnamon rounds it all out and adds a hint of coziness.

Free from: peanuts, nuts, dairy, soy, fish, shellfish
Alternatives: you can use either spelt flour (as I have), whole wheat flour, all-purpose flour, or a gluten free 1 to 1 flour mix in this recipe. Bear in mind that each type of flour will result in a slightly different texture in the finished product due to the differing levels of protein and starch, but each of these options is delicious.

Ingredients
2 tsp neutral oil, such as avocado or canola oil
3/4 cup whole baby carrots
1/4 cup water
1 large egg
pinch of salt
pinch of ground cinnamon
2 tbsp. powdered sugar
1 1/2 tbsp. Sunbutter original
1 cup flour (your choice of spelt, all purpose, or a 1 to 1 gluten-free mix)
1/2 tsp baking soda
1/2 tsp baking powder
For garnish: blueberries, shaved carrot, more Sunbutter, and ground cinnamon

Add the carrots, water, egg, salt, cinnamon, powdered sugar, and Sunbutter to a food processor and pulse until smooth. Add the flour, baking powder, and baking soda, and pulse again until smooth.

Heat the oil in a non-stick pan on medium-high heat. When the pan is hot, drop in a dollop of batter. I made mine about 3 inches in diameter, which yields 6 pancakes. Cook for a couple minutes until bubbles form, pop, and stay indented. Flip and cook for a minute on the other side. Be sure not to overcrowd the pan.

Stack them up while nice and hot and top with a scoop of Sunbutter, some shaved carrot, blueberries, and a hit of ground cinnamon.

Makes 6 pancakes