Apple Carrot Pancakes

Pancakes are one of Sunday morning's pleasures.  If we're home on Sunday, there will be pancakes cooking.  Since I love variety (even with pancakes), I'm constantly experimenting with new pancake recipes.

I wanted to try a cross between Apple Pancakes and Carrot Cake and decided to combine shredded apple and carrot with toasted walnuts to make these hearty pancakes.  If you want to make the texture even more interesting, throw in about 1/4 cup of unsweetened coconut to the batter.

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.

**I added in the flax and oats for a boost of omega-3s and fiber.  If you don't have one or both of these ingredients, you can substitute 1/4 cup of flour for these, or substitute oat bran or another grain that you like.

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.

3. Whisk together the milk, yogurt, egg, maple syrup, and vanilla extract. Add the wet ingredients to the flour mixture, and add the shredded apple and carrot as well.

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.

5.  Using an ice cream scoop (or large spoon), scoop out the pancake batter onto the griddle.

6. When little bubbles start to form around the edges of the pancakes after a couple minutes, flip the pancakes.  Cook the other side for a minute or two, until it is golden brown and the pancake is cooked through the center.

*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.

7.  Transfer the pancakes to plates when you're finished and pick out your toppings.

Try some yogurt, pumpkin butter (or apple or sweet potato butter), chopped nuts, coconut, cinnamon, or some traditional maple syrup and butter.

Nutrition facts for one pancake, assuming you get 8 total pancakes:

Nutrition Facts

Serving Size 75 g

Amount Per Serving

Calories 100 Calories from Fat 22

% Daily Value*

Total Fat 2.5g 4%

Trans Fat 0.0g

Cholesterol 26mg 9%

Sodium 161mg 7%

Total Carbohydrates 16.2g 5%

Dietary Fiber 2.6g 11%

Sugars 4.2g

Protein 3.5g

Vitamin A 27% • Vitamin C 2% Calcium 5% • Iron 5%