by Amyscookingadventures
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Amyscookingadventures's Notes:
1 cup all purpose flour Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
2 tablespoons wheat germ Ask a question about this ingredient
2 tablespoons ground flax seed Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1 1/3 cup lowfat or soy milk Ask a question about this ingredient
1/2 cup pureed carrots Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
6 ounces French Vanilla yogurt Ask a question about this ingredient
1/4 cup chopped walnuts Ask a question about this ingredient
Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
Ask a question about this stepIn a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
Ask a question about this stepPour liquid ingredients over the dry ingredients and stir until just combined.
Ask a question about this stepHeat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
Ask a question about this stepCook 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.
Ask a question about this stepServe topped with French vanilla yogurt and chopped walnuts.
Ask a question about this stepI second JoanG!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
love the picture - looks divine!