Its been a long time since I’ve shared a recipe. I guess I was just waiting for the right one to come along. I made these pancakes for dinner last night and when Matilda polished off her second one I knew that I had a recipe worth sharing.
I love carrot cake and breakfast so combining them in a healthy way was just perfect for me. Somehow (I think its magic) these pancakes manage to taste just like carrot cake but without a ton of sugar or white flour. Go ahead and double the recipe so you’ll have leftovers for the freezer. They make great quick breakfasts or lunches and will re-heat in the toaster oven in no time (or microwave, but we don’t have one)
Healthy Carrot Cake Pancakes
1 cup whole wheat flour
2 1/2 teaspoons aluminum free baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
2 tablespoons of maple syrup (REAL maple syrup none of that fake stuff)
2 tablespoons of melted coconut oil
1 cup of very finely shredded carrot (I grated mine and then pulsed in the food processor)
1 cup of milk
raisins & chopped walnuts for adding when cooking *Optional but worth it
1. Mix flour and spices and top with milk and oil, stir just until flour is wet. Cover and let soak until dinner time (or overnight until breakfast time) *Yes I did just tell you to leave your pancake mix on the counter all night. Soaking flour makes it easier to digest and it helps your body extract all those important nutrients that are hiding inside.
2. When you are ready to make pancakes, add the rest of the ingredients (except for the walnuts and raisins) and mix really well.
3. Cook on an electric griddle set at 350 degrees (or pan on the stove) adding a few raisins and walnuts to each pancake before you flip them.
4. Top with butter and syrup and enjoy!
*This recipe made 10 medium pancakes. Be prepared for them to disappear quickly.
What’s your favorite breakfast for dinner dish? Join in the conversation on our facebook page.