Carrot cake pancakes

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I’ve gotten really into yoga recently. Now, let’s back-story this. I fucking hate yoga. My whole life every time I’ve tried it I’ve disliked everything about it. It’s slow and the movements are awkward and it doesn’t make me feel like II’m working out and I hate the calm, pseudo-hippie talk that goes along with it. I even had to do a verbal presentation college about yoga, and my boyfriend was laughing through his teeth the entire time because he knows how much I hate it. But ever since last fall when I somehow pulled my leg in like 3 places, I haven’t been able to run or even use the elliptical without feeling strain in my hip, knee, or shin. So after failing to find any other form of exercise that doesn’t further my injury, I forced myself to buy a month pass at Center For Yoga, a studio two blocks from my house in Ann Arbor. And guess what? I’m really into it. This yoga is totally different from any other yoga I’ve ever done. It’s hot vinyasa, and the instructors are all really young and fit, and they play pump-up music, and you sweat so much that if you didn’t know any better it’d look like you just jumped in a pool with your clothes on. The movements are fast, and it reminds me of all those years I did dance. The low-impact is great for my leg problems, and I get a ridiculous work-out that doesn’t burn me out like running does. So basically it’s amazing. Coming from someone who absolutely hated yoga up until this month, this is a big deal. I think I’ve found my new go-to form of exercise.

For the pancakes:

1 1/4 cups all-purpose flour
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
1 1/2 cups finely grated carrot

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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 the grated carrots.

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. Serve with real maple syrup.

Recipe from Cooking Light

Comments

  1. says

    I am just cracking up about the yoga because I am with you sister!! I hate it and as a matter of fact I got thrown out of yoga! Who gets thrown out of yoga??

    Love, love your blog though and your photos are just gorgeous. One day I hope to be able to take photos like this.

  2. says

    I may have posted this twice and I apologize if I did….

    I wanted to tell you that I am cracking up laughing about your yoga comment. I just hate it and I was thrown out of a yoga class one time..nobody believes me but it’s true..

    However, I just love your blog and absolutely adore your photos. They are just gorgeous. I’m trying to learn food photography.

  3. says

    The traditional pancake mix is always a quick and easy choice, but these are so much more satisfying. The carrot cake flavor compliments the maple syrup perfectly. And they do look and taste as good as they seem in the picture! Thank you for sharing this with us!

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