Thanks to Pinterest (my new favorite website) I’ve been discovering and trying lots of new recipes. I saw this recipe for carrot cake pancakes recently and the picture alone made me
salivate hungry. The problem – I don’t keep pancake mix on hand. So, I combined it with my favorite whole wheat pancake recipe and came up with this. I hope you all enjoy it as much as we do.
Whole Wheat Carrot Cake Pancakes Serves 4
2 cups whole wheat flour
2 tsp baking powder
1 Tbsp sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 tsp salt
2 cups milk
2 Tbsp oil
1 tsp vanilla extract
1 cup carrots, finely shredded
¼ cup pecans, chopped
Pre-heat skillet to medium low (or electric skillet to 325 degrees). Combine flour, baking powder, sugar, spices and salt in a large bowl.
In a medium-sized bowl, mix together milk, oil, eggs and vanilla. Add wet ingredients to dry ingredients and mix well. Add carrots and pecans and mix until well combined.
Using a ¼ cup measuring cup, pour batter onto skillet. Flip when bubbles appear on top. Continue cooking until both sides are golden brown.
Serve with vanilla-honey butter and real maple syrup. Yum.