- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes
Ingredients
- 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
Instructions
- Combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl.
- In a separate bowl, combine the brown sugar, buttermilk, vanilla, and eggs. Add the sugar mixture to the 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 batter onto pan, spreading with a spatula. Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
- Carefully turn pancakes over; cook 1 minute more or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Notes
Recipe from My Recipes
