Will you have family visiting for Christmas, or will you be staying with family? It’s always nice to make a special breakfast for them — one that’s unique, but not heavy. And maybe even includes vegetables. Around this time of year, it’s hard to avoid indulgent foods. I usually dive right in at other months, but in December, they seem to be everywhere I turn.
These carrot pancakes only feel indulgent thanks to carrot cake spices. I got this recipe from Cooking Light and have had it hanging around for the past year. Finally I found the time to try it out. For the buttermilk, I combined a scant tablespoon of apple cider vinegar with enough buttermilk to make 3/4 cup and let stand for five minutes. I added raisins, switched from all-purpose flour to a whole wheat and oat flour blend, and instead of slathering the pancakes with honey butter as the recipe suggested, I drizzled honey on top instead of syrup. They were delicious and healthy, and special enough to make for guests.
Carrot Cake Pancakes
From Cooking Light January/February 2010
3/4 cup whole wheat flour
1/2 cup oat flour (take whole oats and grind them in a blender)
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
dash of ground cloves
dash of ground ginger
Combine dry ingredients together in large bowl.
1/4 cup brown sugar
3/4 cup buttermilk
1 tablespoon yogurt
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups finely grated carrot
Combine sugar and wet ingredients and add to flour mixture. Stir just until moist.
1/2 cup raisins
1/4 cup chopped walnuts, toasted
Fold into pancake batter. Heat a large skillet or griddle over medium heat. Coat with butter or oil. Spoon 1/4 cup-fulls of batter onto hot griddle. Cook until tops are bubbly or until edges look lightly browned, flip and cook 1-2 minutes longer.
Optional toppings: honey, maple syrup, extra walnuts, yogurt
Do you have a favorite holiday breakfast? I’d love to hear about it!