Carrot Cake Pancakes

carrot pancake

A couple of months back I was on a real pancake kick. I especially love making flavored pancakes, you know, the ones that go beyond the plain (though delicious) staples of weekends during my childhood. The best part if freezing them to save for later 😉

Adapted from Cooking Light: Mix & Match low-calorie cookbook


  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup walnuts, chopped
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • dash of ground cloves
  • dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup buttermilk
  • 1 Tb canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups grated carrot


  1. In a large bowl combine flours, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger with a whisk.
  2. In a medium bowl, combine brown sugar, buttermilk, canola oil, vanilla and eggs.
  3. Pour sugar-egg mixture into flour mixture and stir with a spatula until just combined.
  4. Add carrots and fold to combine.
  5. Cook pancakes on a cast iron skillet 2 Tb at a time for small pancakes, or 1/4 cup at a time for larger.
  6. Enjoy!
This entry was published on May 10, 2014 at 6:35 pm. It’s filed under breakfast and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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