1 1/4 c. flour
1/4 c. chopped walnuts, toasted
2 t. baking powder
1 t. cinnamon
1/4 t. salt
1/8 t. ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 c. brown sugar
3/4 c. low-fat buttermilk
1 T. canola oil
1 1/2 t. vanilla
2 large eggs, lightly beaten
2 c. finely grated carrots (about 3/4 pound)
Mix the first eight ingredients (through ginger), stirring with a whisk. Combine brown sugar and next four ingredients (through eggs); add wet mix to dry mix, stirring until just moist. Fold in carrots. Cook like regular pancakes, except you might want to spread the batter on the skillet with a spatula and make sure to grease the pan. YUM!
2 comments:
Did you get these from Cooking Light? Of so, I agree, they are awesome. Very yummy.
yes, megan, this is from cooking light. i meant to add that. d'oh! aren't they just lovely?!
Post a Comment