Ingredients
Scale
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
Instructions
- In a large bowl combine all the dry ingredients together.
- Add in all the remaining ingredients except the carrots and stir well. Gently fold in the carrots.
- 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.
- Serve with maple syrup. Yummm!!!