Carrot Cake Pancakes

As mentioned previously, I love carrot cake. It’s fantastic. I just found out that it’s my father-in-laws favorite as well. I think he has impeccable taste.

I was looking for something different and fun for Sunday breakfast. Everything I thought of though was unhealthy and after a night away in Jackson Hole I was looking for something healthy. These pancakes came to mind and I figured they have a vegetable right in them! Can’t loose.

I made these with half spelt flour and half whole wheat. I’m trying to explore the world of flour. Expand my horizons from just whole wheat, figured spelt could work well with this pancake. Here’s a great tutorial on what spelt flour is.

Carrot Cake Pancakes

1 cup spelt flour

1 1/2 cup wheat flour

2 eggs

2 cups buttermilk

1 teaspoon baking soda

2 teaspoon baking powder

1/4 cup oil

1/2 cup applesauce

1/4 cup shredded carrot (I used 2 medium sized carrots)

1/4 cup unsweetened coconut

1/4 cup crushed pineapple

2 teaspoons cinnamon

Preheat griddle.

Combine all ingredients and whisk together. Batter will be lumpy.

Pour batter onto hot griddle. Flipping once pancake batter stops bubbling.

Cream Cheese Syrup

8 oz cream cheese softened

1/2 cup powder sugar

2 tablespoons milk

Combine all ingredients and use hand mixer to get smooth. Pour on top warm pancakes and enjoy.

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