Carrot Cake Pancakes
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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