Ingredients:
- 1/2 C. whole wheat flour
- 1 C. all-purpose flour
- 3 tablespoons brown sugar, packed
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk (or, if you don’t have buttermilk on hand, HERE is a simple buttermilk substitute recipe)
- 2 eggs, lightly beaten
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely shredded (about 3 to 4 carrots)
- 1-2 Tbsp. ground flax meal
Instructions:
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, mix wet ingredients.
- Add dry ingredients to wet ingredients and stir just until blended. Fold in grated carrots and walnuts/raisins.
- Preheat pan to medium heat and spray lightly with cooking spray. Pour about 2 Tbsp.-1/4 C. of the batter for each pancake. Cook on the first side for about 2 minutes, or until edges are crispy and bubbles start to form. Flip pancake and cook on the second side for about 2 minutes as well. Serve warm.
*Inspired by Alida’s Carrot Cake Pancakes.