Carrot Cake Pancakes

Carrot Cake Pancakes are a great way to start the day. I've made this recipe with whole wheat flour, wheat germ & flax seed to make them extra healthy. It's also a great way to get an extra serving of veggies...for breakfast! Add some fruit and a little of one of the sweetners I list below, and you have a delicious, healthy start to your day.  Make extra and freeze them!

 

Combine:

 

1/4 c. brown sugar

1 1/2 cup buttermilk or (1 1/2 c. regular milk w/ 1 teasp vinegar)

2 Tablesp. Canola or Sunflower Oil

2 teasp. Vanilla Extract

4 eggs, lightly beaten

 

Sift all of the ingredients below into the mixture above, then mix:

 

1/2 cup all purpose flour

2 cups whole wheat flour
1/4 cup wheat germ
1 Tblsp. flaxseed

4 teaspoons baking powder

2 teaspoons cinnamon

1/2 teasp. salt

1/4 teasp. nutmeg

1/4 teasp cloves

1/4 teasp. ground ginger

 

Fold in:

 

2 1/2 cups of finely grated carrots (about 1 lb. of carrots)

 

Coat griddle w/ cooking spray. Make the pancakes, cooking until set on one side, flipping and cooking for a few more minutes.

Serve with honey butter if you wish (3 parts butter to 2 parts honey)
or just honey, agave nectar (good choice for diabetics,) or a little bit of pure maple syrup.
Add fruit on top(sliced bananas or thinly sliced pears or berries are always good) or serve fruit on the side.