This is a print preview of "Carrot Cake Pancakes with Honey Butter" recipe.

Carrot Cake Pancakes with Honey Butter Recipe
by Danielle Pallaske

Carrot Cake Pancakes with Honey Butter

These light and fluffy flapjacks come from Cooking Light Magazine. A healthy wait to have your carrot cake and eat it too!

Rating: 4/5
Avg. 4/5 3 votes
  United States American
  Servings: 6

Ingredients

  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 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
  • 2 cups finely grated carrot (about 1 pound)
  • Cooking spray
  • 3 tablespoons butter, softened
  • 2 tablespoons honey

Directions

  1. Weigh or 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 2 cups carrot.
  2. 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. Combine butter and honey in a small bowl; serve with pancakes.