Carrot Cake Pancakes

I loved my visit to Snooze, so I couldn’t pass up the adaptation that Cooking Light did.  The recipe is super filling and will definitely take you through a long morning and until a late lunch.  Have dessert for breakfast is super fun!
Carrot Cake Pancakes
Cooking Light January/February 2010. Adapted from Snooze


  • 5.6 oz flour
  • 1/4 cup chopped walnuts
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • ground cloves
  • ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup buttermilk
  • 1 Tbsp canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 cup finely grated carrot
  • cooking spray
In a large bowl, combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger.  Mix ingredients with a whisk.  In a separate bowl add brown sugar, buttermilk, canola oil, vanilla extract and eggs.  Add the brown sugar mixture to the flour mixture and stir until just combined and then fold in the carrots.
Heat a large nonstick skillet over medium heat and spray with cooking spray.  Take a quarter cup measuring cup and scoop four mounds onto the skillet.  If needed spread with a spatula.  Cook until the bubbles on top start to pop and then flip.  Cook until the bottom is lightly browned.  It should make about 12 pancakes, depending on the size.

Nutritionals(Serves 6): Cals: 243, Fat 8, Carbs: 36, fiber: 2, Protein: 8.