6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly 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
2 cups finely grated carrot (about 1 pound)
3 tablespoons butter, softened
2 tablespoons honey
How to Make It
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. 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 2 cups carrot.
Heat a large nonstick skillet 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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So these came out delicious!! Not one left from my Fathers Day brunch. Did make some adjustments based on suggestions below and my own preferences. Decreased carrots to one cup, omitted the ginger and cloves, substituted the walnuts for candied pecans, used vanilla almond milk instead of buttermilk and whole wheat flour instead of white flour. Adjusted the griddle heat a few times so they came out crispy and not dough tasting. Also made them into little silver dollar pancakes rather than big ones. Definitely a permanent addition to the menu.
This is so yummy! I surprised my son with breakfast for dinner. I was able to shave off some calories using wheat flour, splenda brown sugar and substituting 1/4 of buttermilk with plain greek yogurt. I only used half the amount of carrots and I made sure to boil them before adding them into the batter. I also added 1/4c of golden raisins. I served this with turkey bacon and scrambled egg whites. My picky toddler said the batter smelled funny but he ate it up once plated.
I made these with carrot pulp from my juicer. I added a bit more spices after reading previous recipes saying the pancakes were a little bland but otherwise followed the recipe exactly. I got 8 pancakes out of the batter. I served these alongside some baked bacon. Guests liked them.
We used two cups of carrots that I VERY finely chopped in the food processor. These were a huge hit with our super picky 18 month granddaughter, and a great way to get some veggies into her. We skipped the walnuts and used half whole wheat and half AP flour. Yield was 14 very filling pancakes. A keeper!
Unfortunately, this recipe did not work for me at all. Not sure if it was my batter, the size of the pancakes, or the temperature of my griddle, but most of the pancakes started to scorch on the outside before the inside was cooked. I was able to salvage a few cakes out of the batch, but even the ones I thought were fully cooked still had a dense, mushy center. I guess I was expecting them to come out fluffier and more cake-like, but they had more of the consistency of a potato pancake. I'm glad it worked for others, but I won't try this recipe again.
I have to leave out the cinnamon but these are really quite good.
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