Carrot Cake Pancakes with Honey Butter

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Carrot Cake Pancakes with Honey Butter
Prep/Cook
35 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

1/4 cup Simple Truth Walnuts Raw Halves & Pieces, chopped and toasted
2 cups Simple Truth Organic Peeled Carrots, finely grated
1 1/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon coarse salt
1/4 teaspoon Simple Truth Organic Ground Nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup brown sugar
1 cup buttermilk
1 tablespoon canola oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray
4 tablespoons butter, melted
3 tablespoons Simple Truth Organic Honey

Directions

  1. Place walnuts in small skillet over medium- low heat, and toast until golden and slightly fragrant. Place in large bowl and set aside. Pulse carrots in food processor until finely grated. Set aside.
  2. To the bowl, add flour, baking powder, cinnamon, salt, nutmeg, ground cloves and ginger. In a small bowl combine brown sugar, buttermilk, oil, vanilla and eggs. Add this mixture to flour mixture, stirring just until moist. Fold in carrots.
  3. Heat a large nonstick skillet over medium heat or preheat an electric griddle to 350 degrees, coat with cooking spray if needed. Scoop 1/4 cup of batter for each pancake, spreading thinner with spatula if necessary. Cook for 3 minutes or until tops are bubbly and edges start to firm. Gently flip over and cook for 2 minutes more. Repeat with remaining batter.
  4. While pancakes are cooking, melt butter in small microwave safe bowl for 20-30 seconds. Immediately add honey. Stir to combine and drizzle over pancakes.
  5. Freeze any leftover pancakes!

Nutritional Info *per serving

calories 400
grams protein 9
grams total fat 19
grams fiber 2
grams saturated fat 7
grams carbohydrates 51
mgs cholesterol 111
mgs sodium 408

Nutritional Info *per serving

calories 400
grams protein 9
grams total fat 19
grams fiber 2
grams saturated fat 7
grams carbohydrates 51
mgs cholesterol 111
mgs sodium 408