It is pancake day again at my house (big surprise, right?) Since pancakes are such a big hit with the little guy, I am constantly experimenting with fun (and healthy) variations on the simple pancake.
This time, I decided to add in some yummy orange vegetables and some cinnamon to make a pancake reminiscent of a super indulgent carrot cake. Since I thought adding cream cheese frosting to the pancakes would defeat the purpose of making pancakes instead of just going for the cake, I used French Vanilla yogurt and a sprinkling of walnuts in place of frosting or syrup. Of course some pancake fans, like my dad and little guy choose to forgo the yogurt since they are unwilling to part with their syrup. Others like my husband and mom loved the yogurt!
Carrot Cake Pancakes
An Amy Original
1 cup unbleached flour
½ cup whole wheat flour
2 tbsp wheat germ
2 tbsp ground flaxseed
1 tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
2 large eggs, beaten
1 1/3 cups light soy milk (or a milk of your choice)
½ cup pureed carrots or orange puree
2 tbsp honey
1 tsp vanilla extract
6 oz French vanilla yogurt
¼ cup chopped walnuts
Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended. Pour liquid ingredients over the dry ingredients and stir until just combined.
Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden-brown, about 3 minutes. Flip and cook until golden, an additional 2-3 minutes.
Serve topped with French vanilla yogurt and chopped walnuts.