Carrot Cake Pancakes

I love pancakes but even more I love carrot cake. The nuttiness of the toasted walnuts add a wonderful flavor. This is a perfect Mother’s Day brunch item and you can certainly add raisins if you like.
Enjoy Mom!!!

– Chef Judi Gallagher

Ingredients

1 ¼ cups all-purpose flour
¼ chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1/8 tsp freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
¼ cup brown sugar
¾ cup low-fat buttermilk
1 Tbsp canola oil
1 ½ tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tbsp butter, softened
2 Tbsp honey

Directions

  1. Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk. Combine ¼ cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring until just moist. Fold in 2 cups carrot.
  2. Heat a large, nonstick skillet over medium m heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
  3. Combine butter and honey in a small bowl, serve with pancakes.
Picture of Chef Judi Gallagher

Chef Judi Gallagher

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry.

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About Me

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry. She shares her expertise by consulting for restaurants and hospitality projects throughout Southwest Florida and the nation. Her forte is providing innovative public relations and strategic planning.

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