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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Ingredients
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1 cup
all purpose flour
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1/2 cup
whole wheat flour
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2 tablespoons
wheat germ
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2 tablespoons
ground flax seed
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1 tablespoon
baking powder
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1 teaspoon
cinnamon
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1/8 teaspoon
salt
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2
eggs, beaten
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1 1/3 cups
lowfat or soy milk
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1/2 cup
pureed carrots
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2 tablespoons
honey
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1 teaspoon
vanilla extract
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6 ounces
French Vanilla yogurt
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1/4 cup
chopped walnuts
Directions
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Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
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In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
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Pour liquid ingredients over the dry ingredients and stir until just combined.
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Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
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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.
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Serve topped with French vanilla yogurt and chopped walnuts.
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