Add something unexpected to breakfast. These Carrot filled pancakes are nutrient packed and a delicious take on the classic pancake breakfast.
Carrot Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 441 kcal
Ingredients
- 1 Cup flour
- 2 Tbs light brown sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ¼ tsp salt
- ½ Cup buttermilk
- ½ Cup milk
- 1 egg beaten
- ½ tsp vanilla
- 1 Tbs butter melted
- 3-4 carrots , grated
Maple Walnut Syrup
- ½ C maple syrup
- ¼ C finely chopped walnuts
Instructions
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Place shredded carrots in a fine strainer and gently press to remove the excess liquid and set aside.
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Mix together the dry ingredients in a medium mixing bowl
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Add the buttermilk, milk, 1 beaten egg, and vanilla to the bowl and mix till combined, it will be lumpy.
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Fold in the melted butter and the grated carrots.
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Heat a large skillet over medium heat with a little oil.
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Using a 1/4 cup measuring cup pour batter into pan.
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Cook each pancake until it become bubbly on top and golden brown on the bottom before flipping.
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In a small sauce pan heat the maple syrup ad walnuts until warm
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Serve and enjoy!
Recipe Notes
If you don't have any buttermilk you can make a quick substitute by adding a tsp of lemon juice to a cup of milk and allowing it to sit for 10 minutes.
