Carrot cake is best known as a decadent dessert. But this weekend we re-imagined it as a healthy, whole grain pancake breakfast, with bonus points for getting our 4 year-old to eat veggies before noon. Flecks of carrot lend an earthy sweetness, while cinnamon and ginger add a beguiling aroma. Made with fresh sweet carrots, and served with a pat of butter and real maple syrup, these healthy pancakes are a great way to usher in the fall.
Healthy Carrot Cake Pancakes (adapted from Cooking Light)
serves 3 or 4
1 1/4 cups whole wheat pastry flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup yogurt
1/3 cup honey
2 tablespoons butter, melted and cooled, plus more for cooking
2 tablespoons orange zest
2 cups carrots, peeled and shredded
In a medium bowl, combine the dry ingredients–flour, baking powder, spices, and salt. In a small bowl, lightly beat the eggs and stir in the yogurt, honey, butter, and zest. Stir in the flour mixture and then fold in the carrots.
Heat a skillet over medium-high heat. Add a small amount of cooking oil or butter. Spoon roughly 2 tablespoons of batter per pancake onto the skillet. After a minute press the batter to lightly flatten, and cook each side for 3 or 4 minutes. Warm on a platter in a 200 degree oven until ready to serve.