I thought this sounded so scrumptious for a Sunday breakfast, I couldn’t resist making these. They were really good too, tasted very reminiscent of carrot cake with cinnamon, nutmeg, and ginger spicing it up. They were not very sweet either so I made a batch with and without the addition of raisins. A big glob of cinnamon cream cheese on top would really amp up the carrot cakeyness. By the way, what a great way to get your kids to eat their veggies.
* 1/4 cup chopped walnuts, toasted
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground nutmeg
* Dash of ground cloves
* Dash of ground ginger
* 1/4 cup brown sugar
* 3/4 cup low-fat buttermilk
* 1 tablespoon canola oil
* 1 1/2 teaspoons vanilla extract
* 2 large eggs, lightly beaten
* 2 cups finely grated carrot (about 1 pound)
* Cooking spray
* 3 tablespoons butter, softened
* 2 tablespoons honey
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Number of Servings: 6