Yields: 15-18 pancakes Prep Time: 10 minutes Total Time: 30 minutes
Filled with whole grain and shredded carrots, these pancakes are a sweet treat you can feel good about eating. Carrots add vitamin A and fiber, and round out the heartiness from the oatmeal and whole wheat flour.
1 cup whole wheat pastry flour
1 cup ground old fashioned oats, can be done with a coffee grinder (or oat flour)
1/2 cup grated carrots
1 3/4 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 1/2 teaspoon baking powder
1 tablespoon cane sugar
1/4 teaspoon salt
2 tablespoons ground flaxseed
2 tablespoons melted butter, plus 1 teaspoon butter for cooking
1. Grate carrots on the finest side of a box grater.
2. Combine whole wheat flour, ground oats, salt, cinnamon, baking powder, carrots, flaxseed and sugar in a bowl.
3. Add egg, vanilla and melted butter. Mix well.
4. Slowly incorporate milk.
5. Add 1 teaspoon of butter to a hot pan or griddle. Pour about 1/4 cup of batter and let cook until bubbles start to come through (or about 2-4 minutes). Flip to other side, for about 1 minute, or until pancake is thoroughly cooked.
My kids love pancakes. Well, who am I kidding? I love pancakes! When I first started making them regularly, I realized they are seriously like a pan fried cupcake. My nutrition-loving brain couldn’t quite handle that. So, of course I had to boost the nutrient level to make myself feel better, not only eating them myself, but giving them to my kids. After all, breakfast is the most important meal of the day, right?
So, with some ground oats, whole wheat pastry flour, shredded carrots and ground flaxseed, these pancakes aren’t your average flapjack. There is a hint of cinnamon which compliments the carrots and oats. Carrots are naturally sweet, and add a hint of natural sweetness, keeping the overall refined sugar content low.
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