Full of nutritious carrots and carrot cake spices, these pancakes are a breakfast treat. Serve with maple syrup or nut butter.
SERVINGS: 6
SERVING SIZE: 2 pancakes (130 grams)
PREP TIME: 15 minutes
COOKING TIME: 15 minutes
Ingredients
- 3 large carrots, washed and peeled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup packed brown sugar
- ¼ cup (52 milliliters) whole milk
- 1½ cups (375 milliliters) buttermilk
- 1 teaspoon (4 milliliters) vanilla extract
- 2 large eggs
- ¼ cup unsalted butter
- Crushed pecans (optional)
Instructions
- Using the small side of a box grater, finely grate carrots, then set aside.
- In a large bowl, stir together flour, baking powder, salt, cinnamon and nutmeg.
- In a separate medium mixing bowl, whisk together brown sugar, whole milk, buttermilk, vanilla extract and eggs.
- Add shredded carrots to the buttermilk mixture and whisk to combine.
- Add flour mixture to the buttermilk and carrot mixture and fold to combine.
- Heat a griddle over medium-high heat.
- Add 1 tablespoon butter and let it melt evenly across the surface.
- Pour ⅓ cup batter onto the griddle and spread it into a circle, about ½-inch thick.
- Cook until bottom is golden brown, about 3 minutes, then flip.
- Repeat with remaining butter and batter.
- To serve, place pancakes on a plate and top with crushed pecans and other toppings, if desired.
NUTRITION PER SERVING: 324 calories, 12g total fat, 6g saturated fat, 86mg cholesterol, 338mg sodium, 46g carbohydrate, 2g fiber, 12g sugar, 8g protein, 262mg potassium, 180mg phosphorus
Tawnie Graham, RDN, is a huge lover of cooking and baking, a healthy recipe creator and fitness enthusiast. You can catch her either blogging, instructing at Pilates or cooking in the kitchen. She blogs at krollskorner.com and you can follow her on Instagram.