Carrot Cake Pancakes

By karen81 • April 6, 2012 • 0 Comments

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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

Serves 4

3/4 cups All Purpose Flour
3/4 cups Whole Wheat Pastry Flour
1 1/4 cup 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 teaspoon 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.