Tuesday, June 26, 2012

Carrot Pancakes

Most of the time we have simple, quick breakfasts, but on Sundays I try to do something more special. I just got the book, Everyday Happy Herbivore, by Lindsay S. Nixon, and I have to say, it's my favorite of the moment. It's beautiful for starters, with lots and lots of color pictures. The recipes are quick and simple to make, and everything is fat-free or low-fat, so I don't have to figure out how to remove fats and oils from the recipes. Oh, happy day! Lindsay's original recipe for Carrot Cake Pancakes is in the book. Buy it for all the goodness you'll find packed inside.

Here's my version. I love how the edges made little ruffles. So pretty, and extra good with added nuts and raisins.

Carrot Pancakes
(Makes about 15 small 1/4 cup pancakes. Rick ate half of them, I ate 2, and the rest will be good cold for snacks, and also reheat well in the toaster.)

2 cups whole wheat flour
2 T baking powder
1/8 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 cup chopped walnuts
1/2 cup raisins

2 cups of your favorite non-milk
1 1/2 cups water
3 T maple syrup
1 cup grated carrots

Stir dry ingredients together. Whisk in wet ingredients. Let the batter sit for about 10 minutes, and add a little more water if it's too thick. Cook in a non-stick pan over medium heat. These are great with maple syrup, but try them with applesauce or fruit too.