Do you make resolutions for the new year? Did any of you resolve to eat healthier this year? If so, then I have a healthy and delicious breakfast recipe for you today. I don't usually make New Year's resolutions because they often get broken and I can't stand the guilt and shame I bring upon myself when I don't follow through with them. Instead I just try to do better everyday, though sometimes I slip. The one silent resolution I did make this year was to read more to Hayden- simple yet gratifying.
Anyway, back to this recipe. Carrot Cake Pancakes. Sounds and tastes completely indulgent but they're light in calories and cram packed full of goodies. I've made these pancakes before but I didn't like the way the photos turned out so I never blogged them. I decided to make them again (only better this go round) when Grimmway Farms offered me some of their carrots to make a recipe with. Grimmway Farms, also known as Cal-Organic and Bunny-Luv has some great California grown produce. We used to feed our bunny, August, Bunny-Luv carrots and he, of course, loved them :-)
These pancakes are delicious. They have all the basics that are in the actual cake, including shredded carrots, brown sugar, nuts and spices. But I decided to kick them up a bit by adding crushed pineapple, sweetened shredded coconut, and raisins. Of course most carrot cakes are topped with cream cheese frosting, but a single pat of butter and some golden maple syrup is all these really need. These pancakes are dense, hearty and satisfying but not heavy. If you're looking for a little something different to try this weekend, I hope you'll try these pancakes. They also freeze and reheat well so make a double batch to enjoy during the week.
Carrot Cake Pancakes adapted from Picky Cook
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup brown sugar
- 3/4 cup buttermilk
- 2 Tablespoons canola or vegetable oil
- 1 1/2 teaspoon vanilla
- 2 large eggs, lightly beaten
- 2 cups grated carrot
- 1 teaspoon orange zest
- 3 Tablespoons crushed pineapple
- 3 Tablespoons shredded coconut
- 3 Tablespoons raisins
- 3 Tablespoons toasted chopped pecans
- butter for pan
Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.
In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.
Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.
Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.
Makes about 12 four-inch pancakes.
Ooooh, come to momma!
The recipients of the Grimmway Farms coupons are revealed HERE.