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Author Notes: I generally cook from inspiration rather than recipes and I came up with this recipe because I crave carrot cake but don't always have the time to make them or want the extra calories. Enjoy! —karen81
- 3/4 cup All Purpose Flour
- 3/4 cup Whole Wheat Pastry Flour
- 1 1/4 cups Buttermilk
- 2 Large eggs
- 1/3 cup Unsweatened applesauce
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Finely grated carrot
- 1/4 cup Raisins
- 1/4 cup Toasted Walnuts
- 1/4 cup Unsweateded Coconut
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ginger powder
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cloves
- Whipped cream cheese
- Maple syrup
- Combine eggs, buttermilk, and applesauce; whisk to combine, then add carrots, raisins, walnuts and coconut.
- Next add flour, baking powder, baking soda, sugar, salt and spices; whisk until just combined.
- Cooking temperature should be just under medium slightly lower than typical pancakes to prevent burning.
- Serve pancakes stacked with whipped cream cheese between each pancake as well as on top and maple syrup. No mesurements here - to each his/her own. My personal opinion is more is better.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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