Carrot Cake Pancakes
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 5 min | Yield: 12 pancakes |
These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.
Ingredients
- 3/4 cup Whole Wheat Flour
- 1 oz Walnuts - Chopped
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/4 tsp Cloves, Ground
- 1/4 tsp Ground Ginger
- 1/8 tsp Nutmeg, Ground
- 4 tsp Natural Light Brown Sugar
- 1 1/4 cups Lowfat Cultured Buttermilk
- 1 tsp 100% Canola Oil
- 1 1/2 tsp Pure Vanilla Extract
- 2 Jumbo Egg White
- 2 tbsp Honey
- 2 cups Carrots, grated
- 1/2 cup Sauce & Gravy Quick-Mixing Flour
Directions
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. 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.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.