Carrot Cake Pancakes

Today's breakfast is another favorite. The concept might sound gross to some but trust me it is yummy. The fresh carrots are a great flavor and the honey butter tastes phenomenal. A very good way to start a Sunday. 5 out of 5 stars.

Recipe from Cooking Light

Ingredients

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs lightly beaten
• 2 cups finely grated carrot (about 1 pound)
• Cooking spray
• 3 tablespoons butter softened
• 2 tablespoons honey

Directions

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium 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. Combine butter and honey in a small bowl; serve with pancakes.

Amount Per Serving

Calories: 315

Fat: 13.3g

Cholesterol: 78mg

Sodium: 381mg

Carbohydrate: 41.6g

Fiber: 2.2g

Protein: 7.8g

Unless you have a super picky kid these are also a great kid recipe. All husband had to do for Thing 1 to eat it was make it in the shape of Mickey Mouse. He gobbled it right up! It is also a good one to have them help with if they like to be in the kitchen. Thing 1 enjoyed helping me grate the carrots last time we made them.