Carrot Cake Pancakes w Honey Butter

Carrot Cake Pancakes w Honey Butter

Carrot Cake Pancakes w Honey Butter

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • condiment
  • dip
  • spread
Comments
Ingredients
  • 1 1/4 cups flour
  • 1/4 cup walnuts, chopped & toasted
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • dash of ground cloves
  • dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cups low-ft buttermilk
  • 1 tbs organic canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups finely grated carrot (about 1 pound)
  • 3 tbs butter, softened
  • 2 tbs honey
Instructions

Combine flour with next 7 ingredients (through ginger) in a large bowl and stir.

Combine brown sugar and next 4 ingredients (through eggs).

Add sugar mixture to flour mixture, stirring until moist.

Fold in carrots.

Coat a large non-stick pan with cooking spray and heat over medium heat.

Spoon 1/4 cup batter onto pan, spreading with a spatula. Cook for 2 minutes or until tops bubble and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.

Honey Butter

Combine butter and honey in a small bowl; serve with pancakes.

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