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Carrot Cake Pancakes Monday, October 06, 2014, 04:53 PM

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I have made this a few times. I am staying pretty true to the recipe. The biggest changes are that I double the spices. Original Recipe

Combine in a bowl using a whisk

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted OR candy-coated walnuts
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 - 1/2 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg
• 1/8 tsp ground cloves (Alternative: Allspice)
• 1/8 tsp ground ginger

In a separate dish, combine

• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk [Or use alternative, see below]
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten

Add this to the flour mixture and and stir until just moist. Fold in

• 2 cups finely grated carrot (about 1 pound)

The batter is thick. Cook on medium heat with cooking spray as needed. Original recipe says about 2 minutes but I think it needs longer. Cook until the edges look look cooked and then flip to brown the other side.

Make honey-butter (optional) by combining

• 3 tablespoons butter, softened
• 2 tablespoons honey

If desired, use a butter-milk substitute. (from Joy The Baker). Mix the following

• 1/4 cup milk alternative
• 3/4 cup (~6 oz) plain yogurt alternative
• 1/2 tsp vinegar

Original Wordpress ID and Date: 8982, 2014-10-06_165330