This picture is so sad. Its the cold leftover half pancake I fed Mae today for snack. I keep forgetting pictures. AHHH…
Recipe is adapted from Smitten Kitchen’s Carrot Cake Pancakes:
Anyway, these pancakes are totally fall! Jeff definitely made fun of me this morning because he thinks I am already living like its fall, in the middle of August:) I think I might be…but subconciously:) The original recipe calls for cream cheese frosting instead of syrup, but I couldn’t justify eating that for breakfast, so we ate our with syrup and it was perfect. Now, I can’t imagine eating it with sweet frosting..gross! This recipe is cinnamony, carrot cake like without the chunks, and warm. Our whole family, especially Mae devoured the pancakes:)
1 cup whole wheat flour
1 t. baking powder
1/2. t. baking soda
1/2 t. cinnamon
1 1/2 T. brown sugar
pinch of ginger
pinch of kosher salt
pinch of ground cloves
1 cup vanilla soy milk
1/4 t. vanilla
1 HEAPING cup of carrots, grated small!
In a large bowl, combine and stir all of the dry ingredients. Add wet ingredients and stir GENTLY to combine. Don’t over-stir:) Heat a skillet with canola oil. I always take a napkin to wipe away excess oil. Using a 1/4 cup, scoop and dump a small circle onto the pan. When the edges are browning, the batter is bubbling and the spatula goes under the cake with easy, flip it. Cook for a remaining few minutes until the pancake is cooked through. If you are making a lot of pancakes, make them in batches, placing the first few batches on a cookie sheet and into the oven, heated at 200 degrees.
Serve with a light powdered sugar sprinkle and real maple syrup.