Sunday, April 24, 2011

Carrot Cake Pancakes

I adapted my favorite oatmeal pancake recipe to make carrot cake pancakes this morning.  They got four thumbs up!  (It looks like a long ingredient list, but it's mostly spices).

Happy Easter!

Carrot Cake Pancakes
Makes about 18 pancakes
3/4 cup oat flour (pulse rolled oats in food processor or blender - 1 c oats = 3/4 c oat flour)
1 cup all-purpose flour
4 tablespoons brown sugar
2 teaspoon baking powder
1 tsp cinnamon (or to taste)
1/4 tsp nutmeg
dash ginger
dash cloves
3/4 teaspoon Kosher or coarse salt
3 tablespoons butter, melted and cooled
1 1/4 cups milk
1 cup finely shredded carrot
2 tablespoons honey
2 large eggs, beaten
chopped pecans

Whisk the dry ingredients (oat flour, flour, brown sugar, baking powder, spices and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, shredded carrot, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Don't overmix.

Cook on a hot griddle or in a skillet.  If desired, spoon batter onto griddle, then sprinkle raisins and/or pecans onto the top of the pancake just before flipping.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.  Serve with honey and Greek yogurt, maple syrup, or sweetened cream cheese.

This is the best way to get a serving of veggies in before noon!

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