Wednesday, June 30, 2010

Carrot Cake Pancakes


Unless it's a holiday, I pretty much never cook breakfast. During the week, I eat my oatmeal. On the weekends, it's yogurt because I have no energy to make anything after I get home from my runs. Once in a blue moon, I'll make a breakfast for dinner. I always see delicious looking breakfast dishes on other blogs, but know I'll never get around to it. 
Last week I was flipping through my recipe binder, and found this recipe from Cooking Light that I have had saved for a few months. JJ's favorite cake is carrot, and I knew he'd like these, so I put them on the menu. I then remembered the reason I never make breakfast for dinner is because I have such a hard time picking out sides to go with things like pancakes. Beans/tofu don't really go, and a salad with pancakes... not so much. In the end, I made these with the sesame maple brussels sprouts as well as the tempeh sausages from previous posts.
Coincidentally, the night I made these he ended up working late and had dinner out. However, I really enjoyed these pancakes. They weren't overly sweet at all, and tasted pretty healthy because there's a lot of carrot in the recipe! I didn't make the honey butter, instead I used a blood orange marmalade, which was also delicious! 

Carrot Cake Pancakes
adapted Cooking Light, January 2010

1 1/4 c. white whole wheat flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
1/4 c. dark brown sugar
3/4 c. fat free buttermilk
1 tbsp. canola oil
1 tsp. vanilla extract
3 egg whites, beaten
1 c. grated carrot
nonstick spray

Heat a griddle over medium-low.
In a large bowl, whisk together dry ingredients (flour thru brown sugar).
In a small dish, whisk together wet ingredients.
Pour wet ingredients into dry, add carrots and fold in until batter comes together.
Spray griddle with nonstick spray, ladle batter in 1/3 c. cakes.
Cook for 4 minutes, until bubbles rise up, flip and cook for another 2-3 minutes.
Serve with butter, maple syrup or jam.

9 comments:

Kira said...

I love these pancakes! I'd forgotten all about them though because I never end up making the same kind of pancakes twice.

Pam said...

What a great idea for pancakes!

Dawn said...

These look so great Ashlee! I would love to do these pancakes but I never have buttermilk on hand.

Debbi Does Dinner Healthy said...

I've made these and I LOVE them!! I need to do this, thanks!

Sara said...

Love this idea! It'd be like having dessert for breakfast. :)

Joanne said...

I'm always the breakfast-for-dinner rather than breakfast-for-breakfast type (I love my oatmeal!). This flavor for pancakes sounds amazing! Almost like dessert-for-breakfast-for-dinner.

Devon said...

I looove carrot cake. I think I might make these tomorrow and serve them to the kiddos!

Lisa said...

mmm...There's a breakfast restaurant around here that makes these, but I've never tried them. They also make chocolate cake pancakes! Anyway, these sound very yummy. Thanks for the recipe

Jackie said...

Those look amazing.