Ingredients
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 2 cups Buttermilk
- 2 Eggs
- 3 tbsp Butter melted
- 1 tsp Vanilla
- 1 Apple cored and grated
- 1 Carrot grated
Instructions
- In a large bowl, whisk together whole wheat and all purpose flours, sugar, baking powder and cinnamon.
- In another bowl, whisk together buttermilk, eggs, butter and vanilla. Pour over flour mixture along with apple and carrot and stir until combined.
- Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 1/4 cup (50 mL) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 2 minutes. Remove to plate and repeat with remaining batter.
Nutrition Facts
Carrot Apple Pancakes
Calories
230
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4.5
g
28
%
Carbohydrates
33
g
11
%
Fibre
3
g
13
%
Sugars
9
g
10
%
Protein
7
g
14
%
Cholesterol
60
mg
20
%
Sodium
125
mg
5
%
Vitamin A
2500
IU
50
%
Vitamin C
1.7
mg
2
%
Calcium
150
mg
15
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
If you want to add extra apples to your pancakes use this easy Cinnamon Apple topping. In a nonstick skillet, melt 2 tbsp (30 mL) butter over medium heat. Add 2 large apples, cored and sliced with 1 tsp (5 mL) ground cinnamon; cover and cook for about 3 minutes. Uncover and cook until tender but firm; keep warm.
Recipe developed by Emily Richards.
