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Carrot Cake Pancakes


1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey


  1. Spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
  2. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
  4. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula.
  5. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.
  6. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.
  7. Repeat procedure twice with remaining batter.
  8. Combine butter and honey in a small bowl; serve with pancakes.

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