So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather. Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long! And today she’s pretending it’s January again and hitting us with -12C temperatures. Apparently Mother Nature thought it would be fun to extend April fool’s day. Not cool.
But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate! And as we mentioned the other day, ours was also filled with carrot cake! But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you 🙂
With another pancake in a jar, of course!
Ok ok, we know what you’re thinking- another pancake in a jar? Seriously?
Yes, we are serious. We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)
When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make. Jan at Sprouts n Squats suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto! So really, you should probably thank her for this one 🙂
We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))
But before you go and make this, we want to warn you:
If your pancake comes out looking like this, don’t be alarmed! Just cut off some of the top and eat it as a little appetizer while you assemble your toppings 🙂
Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!
Carrot Cake Pancake in a Jar
Prep Time: 10 minutes
Cook Time: 5 minutes
1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
For the Pineapple Syrup:
2 tbsp pineapple juice
1 tbsp honey
In a medium-sized bowl, combine all the dry ingredients. Whisk together with a wire whisk to remove any clumps. Add the wet ingredients to the dry and stir just until fully combined.
Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins. Divide the batter in half and spoon into the jars on top of the pineapple. Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.
For the syrup:
In a small ramekin, stir together the pineapple juice and honey. Pour over top of pancake.
Do you have a certain breakfast that you make over and over again? What are some of your favourite ways to re-make it each time?