Carrot Cake Pancakes

I woke up before my alarm today, excited to start cooking. Oh my. Did I really admit that? Well, it’s true. I didn’t actually get up, but enjoyed laying in bed until at 7:30 my iPod started singing at me. I decided last night to make Carrot Cake Pancakes, and even prepped by grating carrots, and making Cinnamon Honey Butter to go with them. So before the sun came out I tumbled down the stairs, laptop in one hand, camera over the shoulder, and some miscellaneous photography equipment under my arm.

I like the way these turned out. I made sure to grate the carrot extra fine because I didn’t want them chunky with strings of undercooked carrot. They would have been ever better with some cream cheese “frosting”, but we didn’t have any.

Obviously I’m not eating low carb anymore. I’m back to regular eating…. Maybe snacked a little too much on frozen bananas today, but I missed fruit SO MUCH. With eating more comes exercising more. Low carb eating does sap your energy, but now I have no excuses! I ran a good 1.5 miles today around the block, and killed my butt with some inclined lunges. Still feelin’ it!

I have lots of recipes to share with y’all… I whipped up lots of goodies today (Keep an eye out for homemade Laräbars!) and am excited to share some new recipes.

Carrot Cake Pancakes

Adapted from Picky Cook’s Carrot Cake Pancakes

Whisk together:

• 1 1/4c. Whole Wheat Flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp freshly ground nutmeg
• pinch of ground ginger

And in another bowl mix:

• 1/4c. Evaporated Cane Juice
• 3/4c. Keifer/Buttermilk
• 1/2c.-3/4c. Milk, to thin batter if needed
• 1 TB Expeller Pressed Canola Oil
• 1 1/2 tsp Vanilla
• 2 Eggs

Gently combine your wet and dry from above until well incorporated, then fold in:

• 2c. Finley Grated Carrot
• 1 TB Orange Zest (about 1 orange)
• 1/2c. Toasted, Chopped Walnuts
• 1/4c. Raisins, soaked in hot water

Cook on an electric griddle or fry pan greased with extra virgin coconut oil, or your oil of choice. These are tastily paired with Cinnamon Honey Butter and real maple syrup!

Combine dry ingredients.

Whisk together.

Combine wet ingredients+sugar.

Soak raisins in hot water to plump them up.

Toasted walnuts=much better than raw in this recipe.

A tablespoon of orange zest gives the pancakes a distinct orange flavor. You could cut it back to a half tablespoon easily.

The batter was a little thick, so I thinned it with about ~3/4c. 2% Milk

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Special thanks to la madre for cooking the pancakes for the guys while I photographed, and for pouring maple syrup while I got shutterhappy.

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