Carrot Pancakes
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
Instructions
- Place the first 5 ingredients in a bowl and stir to combine.
- In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
- Add the dry ingredients to the wet and mix.
- Heat a large skillet over medium heat and lightly coat with butter or oil.
- Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
- 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.
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 90mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!