Carrot Pancakes (Makes 20-25 Pancakes)

Prep Time: 2 mins Cook Time: 15 mins

nut free

Ingredients

  • 1 1/4 Cup flour
  • 2 Tsp baking powder
  • 1/2 Tsp ground cinnamon
  • 1/4 Tsp kosher salt
  • 1/4 Cup walnuts, chopped
  • 3 Tbsp brown sugar
  • 3/4 Cup buttermilk
  • 1 Tbsp vegetable or canola oil
  • 1 Tsp vanilla extract
  • 2 large eggs, whisked
  • 1 1/2 Cups Carrots, shredded fine (about 3 small carrots)
  • Butter or Oil for cooking

Preparation

1. Place the first 5 ingredients in a bowl and stir to combine.

2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.

3. Add the dry ingredients to the wet and mix.

4. Heat a large skillet over medium heat and lightly coat with butter or oil.

5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.

6. Serve with honey or maple syrup.

To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.