Carrot Apple Pancakes
Apr 28, 2015
Carrot Apple Pancakes
Adding vegetables and fruit to your pancakes adds lots of nutrition and big flavour to your breakfast or brunch. These also make a fun dinner idea to serve alongside your favourite protein.
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 2 cups Buttermilk
- 2 Eggs
- 3 tbsp Butter melted
- 1 tsp Vanilla
- 1 Apple cored and grated
- 1 Carrot grated
Instructions
- In a large bowl, whisk together whole wheat and all purpose flours, sugar, baking powder and cinnamon.
- In another bowl, whisk together buttermilk, eggs, butter and vanilla. Pour over flour mixture along with apple and carrot and stir until combined.
- Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 1/4 cup (50 mL) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 2 minutes. Remove to plate and repeat with remaining batter.
Notes
If you want to add extra apples to your pancakes use this easy Cinnamon Apple topping. In a nonstick skillet, melt 2 tbsp (30 mL) butter over medium heat. Add 2 large apples, cored and sliced with 1 tsp (5 mL) ground cinnamon; cover and cook for about 3 minutes. Uncover and cook until tender but firm; keep warm.
Recipe developed by Emily Richards.
Nutrition
Calories: 230kcalCarbohydrates: 33gProtein: 7gFat: 8gSaturated Fat: 4.5gCholesterol: 60mgSodium: 125mgFiber: 3gSugar: 9gVitamin A: 2500IUVitamin C: 1.7mgCalcium: 150mgIron: 1.8mg
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