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Carrot Cake Pancakes

Posted: Thursday, September 17th, 2015
Serves: 4

• 1 1/4 all-purpose flour
• 1 tsp canola oil
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 2 large eggs
• 2 cups grated carrot
• 3 Tbsp butter, softened
• 2 Tbsp honey
• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk
• 1/4 cup chopped walnuts, toasted
• 1 1/2 tsp vanilla extract

Preparation: Combine flour, baking powder, cinnamon, salt nutmeg, cloves, ginger and walnuts in a large bowl, stirring with a whisk. Lightly beat eggs and combine with brown sugar, buttermilk, oil, and vanilla. Add sugar mixture to flour mixture, stirring just until moist. Fold in carrot. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat with remaining batter. Combine butter and honey and serve with pancakes. Adapted from myrecipes.com