Carrot Cake Pancakes
Source: Found on Pinterest
If you like carrot cake, you will love these!
Ingredients
- 2 large eggs, slightly beaten
- ¼ c. brown sugar
- 2 Tbls. canola oil
- 1-1/2 t. vanilla
- ¾ c. buttermilk (see note below)
- 1-1/4 c. unbleached white all-purpose flour
- 2 t. baking powder
- 1-1/2 t. ground cinnamon
- 1/8 t. ground nutmeg
- 1/8 t. ground ginger
- ¼ t. salt
- 2 c. grated carrots (used food processor to grate)
- 1 t. orange zest
- 3 Tbls. crushed pineapple
- 3 Tbls. shredded unsweetened coconut
- 3 Tbls. raisins
- 3 Tbls. toasted chopped pecans
Instructions
Combine flour, baking powder, cinnamon, nutmeg, ginger and salt; set aside.
In a large bowl, whisk eggs; add brown sugar, oil, vanilla and buttermilk. Whisk in flour mixture and gently combine. Do not over mix! With a spatula, fold in carrots, orange zest, pineapple, coconut, raisins and pecans.
Heat a skillet or griddle over medium heat. Coat the bottom with a little oil (I use coconut oil). Spoon (¼ cup) batter onto the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Serve with butter and syrup.
Makes 12 pancakes.
NOTE: If you don't have buttermilk on hand you can pour 1 tablespoon of white vinegar into a 3/4 c. measuring cup and fill with regular milk to the top. Let sit for 5 minutes.