If you’re a fan of carrot cake, here’s a healthier version that’s perfect for breakfast.
I took a basic pancake recipe and livened it up with wintry spices and freshly grated carrots. These seasonal veggies provide beta-carotene, a powerful antioxidant, and lend some extra sweetness and texture to the pancakes.
Add a little cream cheese topping (recipe below) to make this a breakfast treat worth getting out of bed for!
Spiced Carrot Pancakes with Cream Cheese Topping
1 1/2 cups all-purpose flour
2 1/4 teaspoon baking powder
3/4 teaspoon fine salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 large eggs
1 cup buttermilk
3 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
½ teaspoon pure vanilla extract
1 cup finely shredded carrots
¼ cup chopped toasted walnuts (optional)
¼ cup raisins (optional)
Yield: 14-16 four-inch pancakes
1. Sift the flour, baking powder, salt, and spices into a medium bowl. Set aside.
2. In another medium bowl, whisk together the eggs, buttermilk, butter, sugar, and vanilla. Add the dry ingredients to the wet, and fold together with a rubber spatula. Fold in the carrots, and the walnuts and raisins, if desired.
3. Heat a griddle or skillet pan over medium heat. Lightly grease the surface with butter, vegetable oil, or cooking spray. Pour ¼ cup of batter for each pancake onto the griddle or pan. Cook until the edges begin to look dry and bubbles appear on the surface of the pancakes. Flip with a turner or spatula, and cook for another 1 to 2 minutes. Keep the pancakes warm in a preheated 200°F oven while you finish the remainder of the batter. Serve with syrup or with sweetened cream cheese.
Sweetened Cream Cheese Topping
In a medium bowl, mix together 4 ounces of room temperature cream cheese, 1-2 tablespoons confectioners’ sugar, and ½ teaspoon pure vanilla extract. Thin the topping out with ¼ cup of milk, adding more if necessary. The texture should be thick and have the consistency of yogurt.
Photo Credit: pearl7/Shutterstock.com