Sunday, February 2, 2014

'Carrot Cake' Pancakes

Another lazy Sunday morning... another DELICIOUS pancake breakfast. Today I used our Zucchini Bread Pancake recipe as a starting point, then created a new pancake recipe using shredded carrots instead of the zucchini! I swapped the olive oil out for unsweetened applesauce, I also added walnuts and raisins (you could do the same to the zucchini pancake recipe?). The raisins and walnuts added a nice little crunch, texture and heartiness to the pancakes. I was really happy with how these turned out... this recipe is a keeper!


These 'Carrot Cake' Pancakes are so yummy!!! A perfect, healthy way to start the day.

'Carrot Cake' Pancakes
adapted from smittenkitchen.com
Makes 10 to 12 pancakes

2 large eggs
3 tablespoons unsweetened applesauce
2 tablespoons brown sugar
1/4 cup reduced fat milk
1/2 teaspoon vanilla extract
2 cups shredded carrots
1 cup all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons chopped walnuts
1/4 cup raisins
Butter or cooking spray, for coating skillet

Directions:
In a large bowl, combine eggs, applesauce, sugar, milk and vanilla until smooth. Stir in shredded carrots, walnuts, and raisins. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into carrot batter, mixing until just combined.


Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles (or spray with non-stick cooking spray). Scoop 1/4-cup dollops of batter in pan so the puddles do not touch.


Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. 



YUM, YUM, YUM!!!

We loved these 'Carrot Cake' Pancakes... and I'm sure you and your family will too! Serve warm with maple syrup and a some butter. So delicious. :)


Enjoy!


Janel

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