Wednesday, February 2, 2011
Carrot Cake Pancakes
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!
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.
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.
I made a cream cheese topping for them but everyone else opted for the more traditional maple syrup.
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.