Carrot Cake Pancakes
Makes 12 pancakes
Getting started Equipment you will need: large mixing bowl (2), whisk, large nonstick skillet or griddle, grater, spatula, plate Do right away when you get home: Action steps 1 & 2
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
Dash of ground cloves
Dash of ground ginger
2 cups carrots (about 1 lb.)
3/4 cup low-fat buttermilk
1/4 cup brown sugar
1 Tbsp. canola oil
1 1/2 tsp. vanilla extract
1. Combine ingredients in a large bowl, stirring well with a whisk.
2. Shred carrots. Combine other ingredients in another large bowl, stirring well. Add mixture to flour mixture (from step 1), stirring just until batter is moist. Fold in shredded carrots.
3. Heat skillet over medium heat and coat with spray. Pour about ¼ cup batter per pancake and spread gently with a spatula. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, cook 1 minute more or until bottoms are lightly browned. Repeat with remaining batter.
Suggested Side Items: Fresh fruit and low-fat yogurt Shopping list: 1 lb. carrots Chopped walnuts Low-fat buttermilk
Check for: All-purpose flour Baking powder Salt Ground nutmeg Ground ginger Cooking spray Brown sugar Canola oil
Vanilla extract Eggs (2) Ground cloves