Buttermilk Carrot Pancakes! (healthy & delish)
We made our own butter and buttermilk and used them to make these amazing Buttermilk Carrot Pancakes! These taste so good (think spice cake!) and are naturally sweetened with maple syrup. I love that you make them in the blender for less clean up, and that there are 2 CUPS of carrots in 12 pancakes. These are my favorite way to get a veggie in! My six has never been willing to eat a carrot in his life until these came around.
Add the ingredients into a blender in order. I usually do a quick mix of the wet ingredients before adding the dry ingredients to help out the blender.
• 1 cup buttermilk*
• 1 egg
• 1 teaspoon vanilla extract
• 1-2 tablespoons maple syrup, depending on how sweet you want these
• 2 cups finely grated carrots (matchstick carrots work well here)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour
Makes 12 pancakes. These are easily doubled and freeze well! Bring them out (microwave or toast them) for a quick and healthy breakfast another morning.
*If you don't have buttermilk, you can make your own from milk and lemon juice. Combine 1 cup milk and 1 tablespoon lemon juice. Let it sit for 5 minutes.
