Spiced Carrot Pancakes
Fluffy carrot pancakes with toasted walnuts and warm spices, finished with a honey-butter drizzle.
š½ļø Makes 12
Ingredients
| 1Ā¼ cup | 300 ml | plain flour |
| 1Ā¼ cup | 300 ml | chopped walnuts, toasted |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | salt |
| 1/8 tsp | 0.6 ml | freshly ground nutmeg |
| pinch | ground cloves | |
| pinch | ground ginger | |
| 1/4 cup | 60 ml | brown sugar |
| 3/4 cup | 180 ml | low-fat buttermilk (ayran) |
| 1 tbsp | 15 ml | canola oil |
| 1Ā½ tsp | 7.5 ml | vanilla extract |
| 2 | large eggs, lightly beaten | |
| 2 cup | 480 ml | finely grated carrot (about 450 g) |
| 3 tbsp | 45 ml | softened butter |
| 2 tbsp | 30 ml | honey |
Instructions
Makes 12 pancakes.
- Mix the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger. In another bowl, mix the brown sugar with the buttermilk (ayran), canola oil, vanilla extract and eggs. Carefully stir the two mixtures together and add the carrots.
- Heat a nonstick pan over medium-high heat. Pour a portion for one pancake and cook for 2 minutes on each side. In a separate bowl mix the butter and honey and drizzle each pancake with this mixture before serving.