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Carrot Cake Pancakes

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I have made this a few times. I am staying pretty true to the recipe. The biggest changes are that I double the spices. Original Recipe^[@rev]

Combine in a bowl using a whisk

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted OR candy-coated walnuts
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 - 1/2 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg
• 1/8 tspground cloves (Alternative: Allspice)
• 1/8 tspground ginger

In aseparate dish, combine

• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk [Or use alternative, see below]
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten

Add this to the flour mixture and and stir until just moist. Fold in

• 2 cups finely grated carrot (about 1 pound)

The batter is thick. Cook on medium heatwith cooking spray as needed. Original recipe^[@rev] says about 2 minutes but I think it needs longer. Cook until the edges look look cooked and then flip to brown the other side.

Make honey-butter (optional) by combining

• 3 tablespoons butter, softened
• 2 tablespoons honey

If desired, use a butter-milk substitute. (from Joy The Baker). Mix the following

• 1/4 cup milk alternative
• 3/4 cup (~6 oz) plain yogurt alternative
• 1/2 tsp vinegar

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 8982

Original WP Pub Date: 2014-10-06_165330