1. Combine flour and next 7 ingredients (through ginger) in a large
bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next
4 ingredients (through eggs); add sugar mixture to flour mixture,
stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with
cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan,
spreading with a spatula. Cook for 2 minutes or until tops are
covered with bubbles and edges look cooked. Carefully turn
pancakes over; cook 1 minute or until bottoms are lightly
browned. Repeat procedure twice with remaining batter.
Combine butter and agave in a small bowl; serve with pancakes
(or just agave)
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