Sunday, December 7, 2014

Whole-wheat Flaxseed Carrot Cake Pancakes

Weekend is finally here, and nothing can beat a leisurely brunch of fresh fruits and a stack of steamy, fluffy pancake hot off the griddle, piled high. Trade ordinary flapjacks for bright, nutrient-rich wholewheat carrot cake pancakes fortified with flaxseeds and warm spices and you have a satisfying, feelgood breakfast that even kids will love.
I recently opened my fridge to a bag of Australian carrots waiting to be finished and I thought "hey, pancakes." Hearty pancakes. No one needs an excuse for pancakes, especially when you put carrot cake into a pancake, and realize these decadent stacks of joy can be an easy way to incorporate flaxseeds - which are packed with fiber and omega-3 - into your diet. Replace, or mix in, plain flour with whole-wheat flour, and you have more reasons to enjoy pancakes as they hold you over lunchtime.

If you incline to indulge a little, just a little, drizzle some pure maple syrup over your pancakes and dust with some cinnamon sugar. If you want to go all the way out, make a maple cream cheese frosting, or top with a pat of Whipped Maple Cinnamon Butter, and drool as it magically melts over those hearty, fluffy, warm blankets.

Kate Taylor's recipe on "Cookie+kate" calls for a cup of buttermilk, a commodity not readily found in many countries. Thanks to her sharing, I have learned how to make my own buttermilk with as simple as milk and fresh lemon juice.

Decadent, fluffy pancakes with loads of goodness!
To prepare...
1 1/2 cup whole-wheat flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 egg
2 tablespoon brown sugar
1 cup buttermilk*
1 teaspoon vanilla extract
2 cups finely grated carrots
Cooking oil, for griddle

*Tip: Combine 1 cup milk with 1 tablespoon lemon juice. Let stand for 5-10 minutes then proceed as directed.


1. Preheat oven to 90C/200F to keep the pancakes warm before serving. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

2. In another bowl, whisk together the egg, brown sugar, buttermilk, and vanilla.

3. Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Do not overstir. Let the mixture rest for 5 minutes while you make the whipped maple cinnamon butter, if using.

4. Heat a large nonstick skillet or griddle and coat with oil. Spoon a scant 1/4 cup batter into the hot pan, using the measure cup to slightly pat down the batter. Cook, flipping once when tops are covered with bubbles and edges look cooked, until the pancakes are golden on both sides.

5. Keep pancakes warm in the oven while you continue with the remaining batter. Serve with maple butter and real maple syrup. Enjoy!


Adapted from Kate Taylor's recipe on Cookie+kate
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