Carrot Cake Pancakes

By • February 27, 2011 3 Comments



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

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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 cups 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
  1. Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
  2. In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
  3. Pour liquid ingredients over the dry ingredients and stir until just combined.
  4. Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
  5. 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.
  6. Serve topped with French vanilla yogurt and chopped walnuts.

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