Friday, February 24, 2012

Carrot Pancakes

I don't know about you, but I have a picky almost 3 year old here at my house. He runs at the sight of anything "veggie" among other things. So this mommy has to be creative when sneaking in those good for you foods, cause with this child it's his foods or starve himself, there is no in-between!

After a long day at work I almost gave in and went to make something fast (ex: hotdog or macaroni) but I thought, "well why not try scrambled eggs with veggies again, maybe he'll like it this time. If not I can always make pancakes and I know he'll eat that." DING! Veggies in the pancakes too!

These pancakes turned out so good. Even the skeptical people in the house that laugh at all my attempts to feed my son healthy food and being turned down each time thought these were great and proceeded to eat 3 of them (without syrup I might add). 

Give these pancakes a try. They stay true to the classic pancake fluffiness and have a yummy suggestion of being a close cousin of the carrot cake family. 

Carrot Pancakes                         makes 20 small pancakes

1 1/4 c Flour
2 Tsp Baking Powder
1/2 Tsp Saigon Cinnamon
1/4 Tsp Salt
2 tsp wheat germ (optional)
4 tbsp Brown Sugar
3/4 c Buttermilk
1 tbsp Vegetable Oil
1 tsp Vanilla
2 eggs
1 c Carrot, shredded fine (about 1 large)
butter or non stick spray

1. Place the first five ingredients in a bowl and stir to combine.
2. In another bowl, place remaining ingredients (yes the brown sugar goes here we want to dissolve it) and mix.
3. Add the dry ingredients to the wet and mix.
4. Heat a large skillet over medium heat and lightly coat with butter or spray oil.
5. Spoon one heaping tablespoon of batter onto the skillet and cook for about 2 minutes or slightly bubbling around edges, flip and cook until both sides are golden.
6. Eat! These pancakes are delicious all on their own, or serve with maple syrup.

Calories calculated using Sparkrecipes calculator: 170 calories per 3 pancakes