Carrot Cake Pancakes & Buttermilk Syrup
Take a break from the usual breakfast with this buttery syrup over whole grain carrot pancakes
Ingredients
- ½ stick (¼ cup) unsalted butter
- ½ cup buttermilk
- ½ cup sugar
- 1 tablespoon corn syrup
- ⅛ teaspoon fine sea salt
- ½ teaspoon vanilla
- ¼ teaspoon baking soda
- ¾ cups white whole wheat flour
- 1 tablespoon ground flax seed meal
- ½ tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup grated carrots, use medium hole on box grater
- ¾ cups buttermilk
- 1 egg
- 2 tablespoons melted unsalted butter
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla
Instructions
- Melt butter in medium saucepan over medium-low heat. Cook butter, swirling pan occasionally, for about 5 minutes or until it begins to brown.
- Whisk in buttermilk, sugar, corn syrup and salt; bring to a boil. Reduce heat and simmer for 8 to 9 minutes, stirring occasionally, or until mixture is a golden brown.
- Whisk in vanilla and baking soda (it will foam up). Remove from heat and keep warm while making pancakes.
- In medium bowl, whisk flour, flax, baking powder, cinnamon and salt; set aside.
- Spread carrots over a paper towel. Top with a second towel and gently press together.
- Microwave carrots on HIGH for 2 minutes to remove moisture and soften.
- In another bowl, combine carrots, buttermilk, egg, butter, brown sugar and vanilla.
- Add wet ingredients to dry; mix just until dry ingredients are moistened. Do not overmix.
- Spoon batter (about a heaping tablespoonful for silver dollar style pancakes) onto a lightly greased non-stick skillet or griddle over medium-low heat.
- Cook about 2-3 minutes per side or until golden brown.
Nutrition
Serving: 1 pancakeCalories: 109kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 230mgPotassium: 51mgFiber: 1gSugar: 13gVitamin A: 121IUVitamin C: 0.003mgCalcium: 69mgIron: 0.3mg
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