Wednesday, February 2, 2011

Carrot Cake Pancakes

This is what the trees looked like when I took the dog out this morning. Beautiful, however, it is late January at this writing and this woman is tired of layers of sweaters and boot puddles on the floor.
After warming up, I thought I'd fix a warm, hearty breakfast for my family, my daughter gave me a recipe for Carrot Cake Pancakes and after a couple changes (because of my picky eaters) we really liked these, even the kiddo inhaled them. These were low fat, high fiber and packed with nutrition AND flavor!
 So here is the recipe with way too many photos as usual but it keeps me out of trouble.
1 cup all purpose flour (I used white spelt)
1/4 cup whole grain flour (again, I used whole spelt)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ginger
pinch of cloves
1/4 cup light brown sugar
3/4 cup buttermilk, or kefir or thin yogurt
1 tablespoon olive oil or coconut oil
1 1/2 teaspoons vanilla extract
2 large eggs
1 1/2 - 2 1/2 cups shredded carrots
1/4 cup shredded coconut (optional)
2 tablespoons flax seeds (optional)
In a small bowl, combine the flours, baking powder, cinnamon, nutmeg, cloves, ginger, salt and flax seeds.

In a large mixing bowl, combine the brown sugar, buttermilk, oil, eggs and vanilla.

Now add the dry ingredients to the wet in the large bowl.
Add the carrots (with a spoon not a whisk, trust me it is no joy to pick the carrots out of the wires)
and coconut, stirring until just combined.
Now don't just a book by it's cover, it's really good.
Heat a large skillet, or a small one if that's all you have, over medium to medium high heat. Spray with olive oil or a pat of butter.
Pour about a 1/4 cup of batter into the hot skillet, spreading slightly with a spoon since the batter is thick.
Give them a couple minutes and when the edges look done gently turn them over.
This recipe made this many pancakes--see-
Now if it were up to me I'd add the nuts that were called for and a handful of golden raisins too!
I made a cream cheese topping for them but everyone else opted for the more traditional maple syrup.
Soften 3 oz. cream cheese and 1 tablespoon butter. Whip in small bowl with whisk, adding 3 drops vanilla, 2 tablespoons milk and 1 tablespoon powdered sugar. Perfect accompaniment.
I served these gems with turkey sausage in case you wondered, I opted out of the usual fruit side because of all the carrots but some cantaloupe or kiwi slices beside would be pretty and tasty.


  1. Okay, it is almost midnight here and you are making me hungry. I put them on the menu for Saturday. I will let you know how they go.

  2. Please do, I made them again and they were GONE in minutes.