These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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.
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.
OMG! They are just great. I adapted the recipe, (as I do with all of them :P), some chia and hemp seeds and sweetened with tagatese and molases... but that buttered honey is just awesome! Love the texture, love the taste.. love you for posting this recipe! :)) I accomplished my wish for eating for carrot cake too. Lol! I never measure the ingredients, when I find it too thick I add a bit of milk... or on the contrary.. too light, add more flour and that's it! Muah!
I don't ever whittle away my time writing recipe reviews, but these are so mind-numbingly fantastic that I was motivated to do just that. Might be the best pancakes I've ever had, and I imagine they probably taste even better to the masses without my hippie alterations (subbed agave nectar/honey mixture for brown sugar, raisins for walnuts, and unsweetened soy milk for buttermilk). THESE ARE FIVE-STAR PANCAKES, PEOPLE. Get your griddles out this minute because you won't regret it.
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.
Great recipe. I wondered if the carrot would cook in such a short time, but it did! Served with small amount of butter (I didn't make the honey butter) and maple syrup. Substituted pecans because that's what I had on hand. Will make again.