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Sunday Brunch Recipes – Heirloom Carrot Cake Pancakes

  • Author: Mavis Butterfield



3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoons salt
⅛ teaspoons ground nutmeg
⅛ teaspoons ground cloves
⅛ teaspoons ground ginger
¼ cup brown sugar
1 1/4 cups buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 eggs
2 cups finely grated carrots


  1. In a large bowl combine all the dry ingredients together.
  2. Add in all the remaining ingredients except the carrots and stir well.  Gently fold in the carrots.
  3. Butter up your skillet, add batter in 1/3 cup proportions and cook over medium heat until lightly browned, flipping pancakes after each side has browned slightly.
  4. Serve with maple syrup.  Yummm!!!