These pancakes should be sweet and flavorful enough without any butter or maple syrup, though you're welcome to add it if you like. My favorite toppings for these are a dollop of Greek yogurt, a dab of pumpkin or sweet potato butter, a dash of cinnamon, and a handful of chopped nuts (whatever you used in the pancakes).
Apple Carrot Pancakes (Makes 7-8 pancakes)
1 medium apple, peeled and shredded*
1 large carrot (or 2 small), peeled and shredded*
3/4 cup whole wheat flour
2 Tablespoons flax meal**
2 Tablespoons oats**
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice (or cinnamon)
1/2 teaspoon kosher salt
3/4 cup milk
1/4 cup nonfat Greek yogurt
1 large egg, preferably organic
1 Tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 cup toasted walnuts or pecans (both work well)
Optional: 1/4 cup unsweetened shredded coconut
*If you have a food processor with a shredding attachment, you can shred both the apple and carrot very quickly. If you don't have a food processor, you can use a box grater and grate the carrot and apple.
Heat a non-stick griddle over medium heat. (If you don't have a large griddle, preheat your oven to the "warm" setting, or about 200-250 degrees, and put a half sheet pan lined with parchment in the oven)
1. Shred the apple and carrot(s) and set aside.
2. Combine the flour, flax meal, oats, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl. Whisk to combine and set aside.
4. Gently fold together all of the ingredients, just until combined. Fold in the nuts (and optional coconut). Make sure that you don't overmix the batter so that the pancakes are nice and fluffy.
*If you're working in batches instead of making these all on one griddle, you can transfer the finished pancakes to a baking pan lined with parchment in the oven, and they will stay warm until you're ready to serve them.
Serving Size 75 g