Monday, October 20, 2014

Multi-Grain Carrot Cake Pancakes

We love pancakes and I love attempting new things so when I saw a recipe for carrot cake pancakes I knew that I had to give them a shot. They turned out beautifully and have become a new family favorite. The original recipe was vegan and since we aren't vegan I had to make a few changes so here they are.
  • 3 1/4 cups "flour" - I like to use the following combination but use whatever you've got on hand:
    • 1/4 cup oven roasted unsalted whole almonds*
    • 1/4 cup flax seeds or meal* 
    • 1/2 whole grain old fashioned rolled oats
    • 1/2 cup whole grain barley flour*
    • 1 cup whole wheat flour 
    • 3/4 cup all-purpose flour 
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup dark brown sugar
  • 2 vanilla extract 
  • 1/2 cup unsweetened applesauce 
  • 2 cups buttermilk  (trust me on this, do NOT substitute for milk + vinegar unless there is absolutely no time for a run to the store)
  • 2 large eggs
  • 2 cups raw shredded carrots
  1. In a food processor, grind almonds, flax, and oats till the consistency of flour. Pour into a large mixing bowl.
  2. Wipe food processor clean and fit with shredding disk. Shred carrots. Saute in a frying pan for 3-5 minutes. Set aside to cool.
  3. Add wheat, barley, and all-purpose flours to the bowl of almond, oats, and flax. Add salt, baking soda, and brown sugar. Mix together thoroughly.

  4. Top with cooled carrot shreds.
  5. In a 4 cup measuring cup, combine buttermilk, applesauce, eggs, and vanilla. Pour over dry mixture and carrots. Stir to combine.
  6. Heat a griddle to 350 degrees. When hot, ladle pancake batter onto it with a gravy ladle. Let cook till small bubbles begin to form on the top of the pancakes (about 3-4 minutes), then flip. Cook another 2-3 minutes and set on a baking sheet in a warm oven covered with a tea towel.

  7. Finish cooking the rest of the pancakes, then serve topped with maple syrup or even some salted caramel cream cheese frosting.
* If you don't have almonds, flax, or barley, you can substitute 1 cup of either wheat flour or all purpose flour.

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