Carrot Cake Pancakes, January 2010 issue of Cooking Light

Who thinks up this stuff, anyways? Honestly- what were they thinking when they come up with the idea? Hmm, I'm really craving carrot cake- it sounds so good. But it's breakfast time- can't have carrot cake right now. Hmm, what's a foodie to do? Oh! How about Carrot Cake Pancakes?


Well, whoever came up with this recipe- you are awesome! This recipe was featured in the January 2010 issue of Cooking Light. It has a delicious taste and awesome texture- the grated carrot and nuts are a great combination. And the melted honey butter? Perfect touch- don't go with the old stand-by syrup this time- go with the melted honey butter- it goes perfectly with the pancake flavor (fyi- whipped cream makes it extra tasty as well).


I added more spices then it calls for in the original recipe, and it tasted great. Now, you might gawk at the 1/4 cup brown sugar a little bit- but there's only 1 Tb of oil in the batter. That counts for something, right? The other pancake recipe I really like is Pumpkin Pancakes- it only calls for 3 Tb of brown sugar and 2 Tb of oil, and it tastes WONDERFUL. Click here for the recipe. These carrot cake pancakes, though- a perfect breakfast for a cold, snowy winter morning-


Carrot Cake Pancakes


1 1/4 cups flour
1/4 cup chopped walnuts, toasted (I didn't have walnuts, so I used almonds- still tasted great)
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tb canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot
3 Tb butter, softened
2 Tb honey


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.


Heat up your griddle. Spoon 1/4-cup batter mounds onto skillet. Cook until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook until bottoms are lightly browned. Repeat procedure with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.