CARROT PANCAKES

Photo by foodandnutrition.org

Carrot pancakes are a tasty substitute for the old school carrot cake muffin. I created this recipe for a contest, of which I did not win :), but still felt (and my testers/family agreed) was worth sharing. This could be breakfast, brunch or ‘brinner.’

INGREDIENTS
3 large carrots, washed and peeled, finely grated (this is key)
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg (optional, if nutmeg is not your thing)
1/4 cup light brown sugar
1/4 cup almond milk (could also use nonfat milk)
1 1/2 cups buttermilk, low fat (No buttermilk on hand? A quick sub: 1 cup any milk plus 1 Tablespoon lemon juice. Let mixture sit for 5–10 minutes. Stir and good to go.)
1 teaspoon vanilla extract
1 whole egg + 2 egg whites
Maple syrup or nut butter (optional)
2 Tablespoons crushed pecans (also optional)
Nonstick cooking spray

PREPARATION
In a large bowl, stir together flours, baking powder, salt, cinnamon and nutmeg. In a separate medium bowl, whisk together brown sugar, milk, buttermilk, vanilla and eggs. Add shredded carrots and mix to combine.

Add flour mixture to the milk mixture and fold to combine. Heat a griddle pan over medium-high heat. Spray with nonstick cooking spray. Pour 1/3 cup batter per pancake into the griddle pan, creating a small circle. Cook until small bubbles appear on top or until bottom is golden brown, about 3 minutes, then flip. Repeat with remaining batter. Serve pancakes with crushed pecans on top, a dollop of greek yogurt, a dab of maple syrup or your favorite nut butter, if desired. Makes 6 servings = 2 pancakes per serving.