Carrot Cake Pancakes

Carrot Cake Pancakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon canola oil
  • 1/8 teaspoon freshly ground nutmeg
  • ¼ teaspoon salt
  • Dash of ground cloves
  • Dash of ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • + 27 more ingredients
    • 2 large eggs, lightly beaten
    • 1 teaspoon ground cinnamon
    • ¾ cup low-fat buttermilk
    • ¾ cup low-fat buttermilk
    • ¼ cup brown sugar
    • ¼ teaspoon salt
    • Dash of ground ginger
    • 2 tablespoons honey
    • 5.6 ounces all-purpose flour (about 1 1/4 cups)
    • 2 large eggs, lightly beaten
    • 2 cups finely grated carrot (about 1 pound)
    • Cooking spray
    • 2 teaspoons baking powder
    • 1/8 teaspoon freshly ground nutmeg
    • Dash of ground ginger
    • 3 tablespoons butter, softened
    • 2 cups finely grated carrot (about 1 pound)
    • ¼ cup brown sugar
    • ¼ cup chopped walnuts, toasted
    • 2 tablespoons honey
    • 3 tablespoons butter, softened
    • ¼ cup chopped walnuts, toasted
    • Cooking spray
    • 1 tablespoon canola oil
    • 1 ½ teaspoons vanilla extract
    • 1 ½ teaspoons vanilla extract
    • 5.6 ounces all-purpose flour (about 1 1/4 cups)

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until...

View full recipe at My Recipes

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