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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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I modified a zucchini pancake recipe to come up with these deliciously nourishing pancakes that are somewhat reminiscent of carrot cake, but a little more healthy. My father found it hard to believe that they contained no butter or oils, and reduced fat milk can also be used if you wish. Ingredients:
1 cup all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup grated carrot |
1 cup milk |
1 teaspoon vanilla extract |
2 eggs, separated |
Directions:
1. Preheat a lightly greased skillet or griddle to 425 degrees F.
2. In a large mixing bowl, combine all the dry ingredients, including the grated carrots.
3. In a medium mixing bowl, stir the egg yolks and vanilla into the milk and then add to the flour mixture.
4. Just before cooking, beat the egg whites in a separate bowl until stiff but not dry.
5. Fold them into the batter gently.
6. For each pancake, cook on the griddle until bubbles appear on the surface and underside is golden, flip, and repeat with other side until all the batter has been used.
7. Drizzled with a little honey or classic maple syrup they taste wonderful warm off the skillet!
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