Carrot Cake Pancakes

Today's recipe has the style of cake and the health awareness of carrots and whole wheat. Pancakes are probably my favorite quick bread, both to make and eat. These ones are tasty with butter and powdered sugar.

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Look at just how much of this Carrot Cake recipe is the carrots. Bonus, there's also whole wheat flour.

Ingredients

2 cups chopped carrots

3/4 cup white flour

1/2 cup wheat flour

1/3 cup brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon freshly grated ginger (or use 1/2 teaspoon dried)

Dash of nutmeg

1/3 cup water

1 cup milk

1 egg

1 tablespoon oil

1 teaspoon vanilla

Powdered sugar and butter to serve

1. Preheat griddle to 325 F.
2. In a small saucepan boil approximately 2 cups water and add chopped carrots. Reduce heat to medium and cook until tender, about 10 minutes.

3.  Meanwhile, stir together white flour, wheat flour, brown sugar, baking powder, cinnamon, ginger, and nutmeg.

Fresh Ground ginger:
While I also keep powdered ginger around, my favorite is to grate in some ginger root.
Ginger Tip: Keep ginger root in a bag in your freezer. It grates easily when frozen and will last about 8 months.
You can buy ginger root by the pound from any grocery store in the produce department. A small root should only be a dollar or two.

Finely chop the carrots in the blender. Try not to fully puree them smooth. Think grated, rather than applesauce.

4. Drain water from carrots, then use blender to finely chop the carrots in 1/3 cup water. Add milk, egg, oil, and vanilla and briefly blend again.

5. Add carrot mixture to the flour mixture and stir until just combined.

6. Pour by 1/4 cup onto hot 325 F griddle. Cook about 3 minutes on the first
   side, flip, then cook 1-2 minutes more.

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*Updated 9-8-14  for clarity and a new photo