Carrot Cake Pancakes
Recipes Breakfast / Brunch Healthy Cooking Kid-friendly Vegetarian
Description
This recipe will become one of your family's favorite pancake recipes. The flavors are marvelous and the walnuts make it complete. They are lightened up with low-fat buttermilk and are delicious, light and fluffy.
Ingredients
1 1/4 c. all-purpose flour
1/4 c. chopped walnuts, toasted
2 t. baking powder
1-2 t. ground cinnamon
1/4 t. salt
1/8-1/4 t. freshly ground nutmeg
dash or 2 of ground cloves
dash or 2 of ground ginger
1/4 c. + 1 T. brown sugar
3/4 c. low-fat buttermilk
1 T. canola oil
1 1/2 t. vanilla extract
2 large eggs, lightly beaten
2 c. finely grated carrot (about 1 lb.)
non-stick cooking spray
Honey Butter:
3 T. butter, softened
2 T. honey
Directions
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Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients; add sugar mixture to flour mixture, stirring just until moist. Fold in grated carrots.
Heat a large non-stick skillet over medium heat; coat pan with cooking spray. Spoon four (1/4 c.) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully flip pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Combine butter and honey in a small bowl; serve with pancakes.
6 servings, each serving of 2 pancakes and 2 t. honey butter