Carrot Cake Pancakes

from Fat Girl Trapped in a Skinny Body

Ingredients: (Makes 12 - 4" cakes)

1 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 eggs
1 cup yogurt (I used low fat plain)
2 tbsp applesauce (plain or cinnamon)
1 cup grated carrots (I shred them on the thinnest side of a box grater.
1/2 cup raisins, plumped

Topping
1 stick butter (1/2 cup)
1/2 cup chopped pecans

Directions:

Add the raisins to a small pan and cover with water. Bring to a boil and boil for about 5 minutes, until the raisins have plumped and almost doubled in size. Drain from the water and add the raisins to a blender. Let them sit and cool while you make the rest of the pancakes.

Sift the dry ingredients in a bowl.

Add the yogurt, eggs, and applesauce to the cooled (they might still be a bit warm) raisins and blend until the raisins are in small pieces.

Pour the wet ingredients into the dry ingredients, add the carrots. Mix only until incorporated, don’t over mix.

Heat a skillet to low/medium heat. You can grease the skillet with butter, oil or non stick spray (I use a bit of both). With a spoon or cookie scoop, drop a dollop of batter into the preheated skillet. Cook the pancakes on the first side for about 3-4 minutes, until the top starts to bubble a tiny bit and the edges start to cook. Flip the pancakes and cook for another 3-4 minutes.

While the pancakes are cooking, heat the butter in a skillet over medium heat. Watch it closely. Don’t stir it, just swirl it in the pan occasionally. It will start to form little flakes and chunks and darken in color. Once it’s reached the brownness you like, remove from the heat and set it aside until your pancakes are done.

Stack the pancakes on your plate. Drench the stack in brown butter, sprinkle with pecans.