Carrot Pancakes

Everyone loves pancakes at our house, so I can always use another pancake recipe. In this case, I was actually searching for a way to use some of our carrots. And I figured since my family loves carrot cake, they would also love carrot pancakes.

This is our traditional, family pancake recipe (whole wheat, of course); this is the one we love in the fall when we have fresh pumpkin on hand; and here is the one I just tried from the Taste of Home website, modified a bit, as usual. By the way, they were a hit, especially with homemade maple syrup--though I'm sure they would be as yummy with just honey, and are honestly quite tasty without any topping. (Modifications: Substitution of honey for sugar, and the addition of the oil. The original recipe has you grease the pan in between each pancake, but I prefer not to do that and feel that I actually use less oil by adding it to the batter.)

Carrot Pancakes

1-1/4 c. whole wheat flour

2 Tb. finely chopped pecans (I'm sure these would be good; I didn't have them)

2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground ginger

1 egg

1/3 c. oil

1/6 c. honey

1 c. milk

1 c. grated carrots

1 tsp. vanilla extract

Pulverize carrots in blender, using some of milk, if needed. When carrots are blended well, add milk, egg, and honey

Add flour, oil, and remaining ingredients. Blend until completely mixed.

Drizzle batter onto heated pan(s) to make pancakes of desired size.

Serve with homemade maple syrup (see link above).