Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings

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
Amount per Serving
Calories
230
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4.5
g
28
%
Cholesterol
 
60
mg
20
%
Sodium
 
125
mg
5
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
7
g
14
%
Vitamin A
 
2500
IU
50
%
Vitamin C
 
1.7
mg
2
%
Calcium
 
150
mg
15
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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