Friday, March 25, 2011

Carrot Cake Pancakes with Honey Butter

I love Carrot Cake so when I found this recipe I knew I had to try it. These are really good pancakes! And they are light! Yes, every so often both worlds collide! I top these with some honey butter and some pancake syrup and my kids gobble them up. Little do they know I've snuck in a vegetable! 


  • 1 1/4 cups  all-purpose flour  
  • 1/4  cup  chopped walnuts, toasted, optional
  • 2  teaspoons  baking powder
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/8  teaspoon ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • 1/4  cup  brown sugar
  • 3/4  cup  low-fat buttermilk
  • 1  tablespoon  canola oil
  • 1 1/2  teaspoons  vanilla extract
  • 2  large eggs, lightly beaten
  • 1 1/4 cup finely grated carrot  (make sure carrots are fresh and moist)
  • Cooking spray
  • 3  tablespoons  butter, softened
  • 2  tablespoons  honey

 Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in carrots.

 Heat a large nonstick skillet or griddle 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 procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.


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