Carrot cake pancakes

Recipe Information

Ingredients

• 1 1/4 cups flour

• 1/4 cup chopped walnuts

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/8 teaspoon ground nutmeg

• Pinch of ground cloves

• Pinch of ground ginger

• 1/4 cup brown sugar

• 3/4 cup low-fat buttermilk

• 1 tablespoon canola oil

• 1 1/2 teaspoons vanilla extract

• 2 large eggs, beaten

• 2 cups grated carrot

• Cooking spray

• 3 tablespoons softened butter

• 2 tablespoons honey

Directions

• To a large mixing bowl, add the dry ingredients: flour, walnuts, baking powder, cinnamon, salt, ground nutmeg, ground cloves, ground ginger and brown sugar. Stir to combine.

• Stir in the buttermilk, canola oil, vanilla extract, and two beaten eggs. Gently fold in the grated carrots.

• After setting a nonstick skillet to medium heat, use cooking spray to coat the skillet. Each pancake should be about 1/4 cup of batter. Add four pancakes to the skillet at one time.

• Each pancake will take about two minutes on the first side, and one minute on the second side.

• For topping, mix the honey and the butter together in a bowel. Serve the honey butter with the finished pancakes.

Nutrition (per serving)

• Calories: 315 cal

• Total fat: 13g

• Saturated fat: 5g

• Monounsaturated fat: 4g

• Cholesterol: 78mg

• Sodium: 381mg

• Potassium: 230mg

• Carbohydrate: 42g

• Fiber: 2g

• Protein: 8g