Here’s a clever way to sneak another serving of vegetables into the day. These pancakes are feather light even though they are made with whole grain flour. The secret is to use whole wheat pastry flour (not bread flour). Look for it in the natural or organic section of your grocery.
1 3/4 cup lowfat milk
2 tablespoons lemon juice
2 cups whole wheat pastry flour (not bread flour)
1 tablespoon sugar or honey
2 teaspoons double acting baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2 tablespoons butter, melted and cooled slightly
1 medium carrot, grated
1 small apple, chopped (with skin)
1/3 cup chopped walnuts
1. Combine milk and lemon juice in a small bowl and set aside. If you have buttermilk on hand, you can use 2 cups of buttermilk in place of the milk and lemon juice.
2. While milk is souring, combine dry ingredients thoroughly in a large bowl.
3. Add eggs and melted butter to milk mixture and whisk together until blended.
4. Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk.
5. Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done. Recipe makes 12 cakes. Top with maple syrup or warm applesauce.
Nutritional Information per serving (2 pancakes): Calories 258; Fat 11g; Protein 10g, Carbohydrates 32 g
4 thoughts on “Harvest Pancakes”
Hmmm. I guess if you’re going to eat pancakes you might well try and make them more nutritious, but I’m not sure how one carrot for six servings of pancakes is a way to “sneak another serving of vegetables into the day.”
Beth, point taken! Go ahead: make it TWO carrots!
I usually avoid eggs. Do you think ground flax and water would work well instead?
If you’ve been happy with that as an egg substitute in other recipes, it should work just fine here as well. You might also experiment with tofu as an egg replacer (unless you avoid soy as well).