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- 11 Oct 2012
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Carrot Pancakes come from here http://www.onehundreddollarsamonth.com/sunday-brunch-recipes-heirloom-carrot-cake-pancakes/... and whilst the photo does not do them any justice, they are quite tasty... at least the one I had for lunch was (after a number of dairy to non-dairy substitutions had been made).
Makes about 12* 3″ pancakes.
Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tspground ginger
1/4 cup brown sugar
1 1/4 cups buttermilk
1 tbsp canola oil (or other according to your preference)
1 tsp vanilla extract
2 eggs
2 cups finely grated carrots
Method
In a large bowl combine all the dry ingredients together.
Add in all the remaining ingredients except the carrots and stir well.
Gently fold in the carrots.
Heat your frying pan/griddle or skillet, then butter it/oil it, add batter in 1/3 cup proportions and cook over medium heat until lightly browned, flipping pancakes after each side has browned slightly.
Serve with maple syrup.
Makes about 12* 3″ pancakes.
Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tspground ginger
1/4 cup brown sugar
1 1/4 cups buttermilk
1 tbsp canola oil (or other according to your preference)
1 tsp vanilla extract
2 eggs
2 cups finely grated carrots
Method
In a large bowl combine all the dry ingredients together.
Add in all the remaining ingredients except the carrots and stir well.
Gently fold in the carrots.
Heat your frying pan/griddle or skillet, then butter it/oil it, add batter in 1/3 cup proportions and cook over medium heat until lightly browned, flipping pancakes after each side has browned slightly.
Serve with maple syrup.
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