This recipe idea was shared by CSA member Toni as a great way to “hide” vegetables for a selective eater in the family. And it was a success!
Toni included grated summer squash, grated carrot, hemp seed, flax seed, chia, and dark chocolate chips – sounds delicious!
We loved this idea, so searched for a recipe that sounded similar (form Cookie and Kate) so we could make it at home – here it is! https://cookieandkate.com/carrot-cake-pancakes/#tasty-recipes-22980-jump-target
The picture of the pancakes is from Toni’s version 🙂
Whole Wheat Carrot Cake Pancakes
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 egg
- 2 tablespoons packed Muscovado sugar or brown sugar
- 1 cup buttermilk*
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots about 6 big or 8 smallish carrots**
- Butter for griddle
Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.
Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you preheat your griddle/skillet.
Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.
Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Serve with maple syrup on the side.