Carrot Cake Pancakes

By Amyscookingadventures • February 27, 2011 • 3 Comments

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Author Notes: I have a 3 year old who loves pancakes so I am always making new pancake creations. This one is a healthy pancake version of an indulgent carrot cake. - Amyscookingadventures

Makes 20 pancakes

1 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
2 eggs, beaten
1 1/3 cup lowfat or soy milk
1/2 cup pureed carrots
2 tablespoons honey
1 teaspoon vanilla extract
6 ounces French Vanilla yogurt
1/4 cup chopped walnuts

Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
Pour liquid ingredients over the dry ingredients and stir until just combined.
Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden-brown, about 3 minutes. Flip and cook until golden, an additional 2-3 minutes.
Serve topped with French vanilla yogurt and chopped walnuts.