Ingredients ½ cup shredded carrots 1 teaspoon water 2 tablespoons raisins 1 teaspoon brown sugar 1 tablespoon unsalted butter, melted and cooled 1 cup milk (unsweetened, non-dairy milks are fine, too) 1 large egg 1 cup white whole-wheat flour 1½ teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon salt Maple syrup and/or fresh berries (optional accompaniments)
Directions
- Melt 1 tablespoon of butter and put it into a small bowl. Place with a brush near the stove or griddle.
- Heat an 8-inch frying pan (or use a pancake griddle) on low heat while you prepare other ingredients.
- In a small microwaveable bowl, combine carrots and water. Microwave for 30 seconds, or until carrots are slightly soft and pliable. Mix in the raisins and brown sugar. Set aside.
- In another small bowl, mix together the butter, milk and egg until incorporated.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- Incorporate the wet ingredients into the flour mixture, using the whisk to fold in the ingredients. Fold in the carrot-raisin mixture with the whisk. (It’s OK if there are some small lumps in the batter.)
- Increase heat under frying pan to medium-low and brush some melted butter onto the pan; the butter should start to gently bubble.
- Pour 1⁄4 cup pancake mixture onto the pan and cook for about 3-4 minutes. When the middle of the pancake bubbles, use a thin metal spatula to flip the pancake. Continue to cook for another 2-3 minutes, or until light brown.
Tip: You can freeze these and reheat in the microwave (about a minute each) for a quick and easy breakfast.
Nutritional Information Serving size: 6-inch pancake Calories 102; Total fat 3g; Sat. fat 2g; Chol. 30mg; Sodium 193mg; Carb. 16g; Fiber 2g; Sugars 4g; Protein 4g; Potassium 150mg; Phosphorus 119mg
Food & Nutrition Magazine, Academy of Nutrition and Dietetics
