Carrot Cake Pancakes

Makes 20 pancakes

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons wheat germ
• 2 tablespoons ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1 1/3 cup lowfat or soy milk
• 1/2 cup pureed carrots
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 6 ounces French Vanilla yogurt
• 1/4 cup chopped walnuts

1. Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
3. Pour liquid ingredients over the dry ingredients and stir until just combined.
4. Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
5. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden-brown, about 3 minutes. Flip and cook until golden, an additional 2-3 minutes.
6. Serve topped with French vanilla yogurt and chopped walnuts

source: cake-pancakes

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