Carrot Cake Pancakes
In a medium to large bowl, combine 1-1/4 cup whole wheat flour, 2 teaspoons baking powder, 1 tsp cinnamon, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/8 teaspoon ground ginger
In a small bowl (I used the measuring cup that I measured the buttermilk with) combine, 3/4 cup low-fat buttermilk, 1/4 cup brown sugar, 1 tablespoon canola oil, 1-1/2 teaspoons vanilla extract, 2 large eggs
Add the wet ingredients to the dry ingredients.
Mix in 2 cups grated carrot (about 1 pound or 5 large carrots). Be sure to finely grate the carrots or the texture of the pancakes will suffer.
The color looks a little weird because of the whole wheat flour.
In a hot skillet, over medium heat place 1/4 cup batter, cook for 3-4 minutes and flip.
Cook for 1-3 minutes more. Repeat with remaining dough.
Serve pancakes while warm. Top with Vanilla Cream Sauce.
Vanilla Cream Sauce1 cup heavy cream
1/2 cup milk
3 egg yolks
1 tsp cornstarch
2 Tbsp sugar
1/2 tsp vanilla extract
In a small to medium bowl, beat egg yolks, cornstarch and sugar. In a saucepan over medium heat, heat cream and milk until almost boiling. Slowly, pour hot mixture over yolk mixture while beating. Once all cream and milk has been added to yolks return mixture to pan and heat gently while stirring to a smooth sauce. Do not boil.* Add 1/2 tsp vanilla extract. Serve over pancakes.
*You can strain the sauce at this point if desired.
-This sauce is also delicious when poured over brownies.