Carrot Cake Pancakes

For the past two years, Matthew's favorite book has been Curious George Makes Pancakes. Every single time we go to the library, that cursed book is on the shelf. And every single time, Matthew begs me to bring it home with us. I hate this book. Hate it! Not because it is a particularly bad book in any way, but because we have read it so many times! Matthew has the entire story memorized - he can read it to himself if he wants! I am also completely baffled by what exactly he finds so fascinating about this particular book. It couldn't possibly be the thrilling plot:

George and the Man with the Yellow Hat attend a pancake festival. George sees the man flipping pancakes and thinks it will be fun to make pancakes. George begins making pancakes and - wait for it - puts blueberries in his pancakes. And the people go nuts because nobody has ever heard of blueberry pancakes before. George becomes a hero. The End.

However, I do owe the book a small debt of gratitude for making Matthew like pancakes again. Our little picky eater used to adore pancakes when he was about Emma's age, then suddenly he started hating everything that wasn't cereal or dry toast. This, of course, included pancakes. Whenever Paul or I would make pancakes after Mass on Sunday, Matthew would just sit there and shred his (and maybe slurp up some of the syrup). So frustrating. However, once Matthew discovered Curious George Makes Pancakes and realized that George likes pancakes, he has been all about them. It's nice to be able to make a breakfast for my kids without one of them (guess which one) groaning when I set the plate in front of them. 

I have to admit, when I decided to make Carrot Cake Pancakes for the family, I was a little nervous about how Matthew would react to them. Would he refuse to eat them once he noticed the specks of orange throughout? Would he pick out the raisins? Would the spices be displeasing to his delicately sensitive taste buds? Would Emma be enjoying his plate of pancakes in addition to her own for breakfast? 

Surprisingly, Matthew thought these were the bomb-diggity. He actually ate three large pancakes. He definitely noticed the orange flecks in the pancakes, but when I told him they were carrots, he actually thought that was pretty awesome. "I like carrots, Mommy!" he declared, stuffing his face with another big bite. He likes carrots in his pancakes, but the last time I tried putting chocolate chips in there he wouldn't touch them. I'll never figure this kid out.

These pancakes are a great alternative to plain buttermilk pancakes. Fluffy, spiced pancakes with shredded carrot, raisins, and toasted coconut - just like your favorite carrot cake. You can leave out the raisins and coconut if you don't care for them. However, the carrots are not really optional - for obvious reasons. You could even forgo syrup and make a cream cheese icing (use equal parts butter and cream cheese and beat well with powdered sugar to taste) to top each pancake with if you are really feeling like an indulgent morning treat! They're made with whole wheat flour, so they're basically a superfood. 

Carrot Cake Pancakes

adapted from Cooking Light

1 1/4 cups white whole wheat flour

1/4 cup brown sugar

1/4 teaspoon salt

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

3/4 cup buttermilk (maybe a touch extra if the batter seems a bit dry)

2 eggs

1 tablespoon vegetable oil

2 teaspoons vanilla

1 cup finely shredded carrots

1/2 cup raisins (optional)

1/2 cup toasted coconut (optional)

1/4 cup toasted pecans, finely chopped (optional)

Whisk together the flour, sugar, salt, baking powder, cinnamon, nutmeg, and ground ginger in a large bowl. In a smaller bowl, whisk together the buttermilk, eggs, oil, and vanilla. Fold the wet ingredients into the dry ingredients just until almost no flour pockets remain. Be gentle and do not overmix! Gently fold in the the carrots, raisins, coconut, and pecans. 

Cook on a griddle set on medium heat until dry on the underside. Flip once and allow the second side to cook until lightly browned. Serve with maple syrup or cream cheese glaze!