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Published on April 21, 2017

Carrot cake pancake recipe

Makes 6 servings


  • 1¼ cups whole wheat flour
  • ¼ cup chopped walnuts
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • ⅛ tsp. ground nutmeg
  • ¼ cup brown sugar
  • 1 cup low-fat buttermilk
  • 1 Tbsp. canola oil
  • 1½ tsp. vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups finely grated carrot


Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg and brown sugar together in a large bowl. Set aside.

In a small bowl, beat eggs and add buttermilk, oil, vanilla extract and grated carrot. Add the liquid mixture to the flour mixture and stir until moistened.

Heat a large nonstick skillet over medium heat. Coat with cooking spray. Spoon batter into mounds on the skillet using about a ¼ cup of batter for each pancake. Cook until tops are covered with bubbles, and then flip and cook the other side until lightly browned.

Serve with your favorite toppings (e.g. butter, maple syrup or honey, sprinkle of walnuts) and some fresh fruit on the side.

Nutrition analysis per serving (2 pancakes): 280 calories, 8 g fat, 10 g protein, 42 g carbohydrate, 7 g fiber, 390 mg sodium

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