Whole Wheat Carrot Cake Pancakes

My favorite meal of the day is .  You can have sweet, savory or both.  Now if you have been following for a while you know my favorite vegetable is carrots.  You can imagine my excitement when these little beauties turned out absolutely perfect.  I am in love and these are now our go to breakfast.

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The are moist and you would never know there are two cups of veggies in them.  The whole wheat flour and wheat germ give these pancakes an extra boost of fiber.


We served these with homemade whipped cream and maple syrup.  🙂

 

Ingredients

3 cups whole wheat flour

1/4 cup wheat germ

2 Tbsp sugar

2 Tsp baking powder

1 Tsp baking soda

2 Tsp cinnamon

1 Tsp nutmeg

1 Tsp salt

5 large eggs

3 cups milk

4 Tbsp butter, melted

1/4 cup applesauce

1 tsp vanilla extract

2 cups loosely packed, finely grated and patted dry

2 tsp lemon zest

 

 Directions:

In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.

Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.

Heat griddle over medium heat. Brush pan with butter.

Using a 1/4 cup cookie scooper, drop batter onto griddle.  Cook until bubbles form and pop.  Roughly 2 minutes. Flip and cook the other side.

Keep pancakes in warm oven until ready to serve.

 

5.0 from 3 reviews
Whole Wheat Carrot Cake Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
A dessert loved by many is now a healthy breakfast you can enjoy any time of day.
Ingredients
  • 3 cups whole wheat flour
  • ¼ cup wheat germ
  • 2 Tbsp sugar
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 2 Tsp cinnamon
  • 1 Tsp nutmeg
  • 1 Tsp salt
  • 5 large eggs
  • 3 cups coconut milk
  • 4 Tbsp butter, melted
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups loosely packed, finely grated and patted dry
  • 2 tsp lemon zest
Instructions
  1. In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.
  3. Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.
  4. Heat griddle over medium heat. Brush pan with butter.
  5. Using a ¼ cup cookie scooper, drop batter onto griddle.  Cook until bubbles form and pop.  Roughly 2 minutes. Flip and cook the other side.
  6. Keep pancakes in warm oven until ready to serve.

16 comments on “Whole Wheat Carrot Cake Pancakes”

    • Thank you, Rhiannon. The whole wheat gives an extra kick of fiber that has a number of short and longterm benefits. If you are not used to texture/taste of whole wheat, you can do a 50-50 ratio of all-purpose flour and whole wheat. Sometimes you just need to get used to the change. 🙂

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