Breakfast for dinner is always a welcomed idea and an easy, go-to pantry meal when in a pinch. The colors of carrots on the farm stands are beautiful and perfect for grating into these delicious “carrot-cake pancakes” for your meatless Monday dinner (or lunch/brunch or breakfast). If you are lucky enough to visit the many farm stands of the North Fork this weekend, be sure to pick up your favorite varietal. And for those with garden space and a green thumb, plant some seeds and grow your own by following our favorite growing tips from Farmers’ Almanac.
Optional toppings from sour cream to strawberry butter or maple syrup will please all palates.
1 cup of whole wheat flour or your favorite gluten-free brand
1/4 cup chopped pecans, toasted (optional)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash freshly ground nutmeg
Dash of ground cloves
1/4 cup brown sugar
3/4 cup coconut milk
1 tablespoon coconut oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Coconut oil Cooking spray
3 coconut butter (solidified coconut oil)
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and dry ingredients in a large bowl, stirring with a whisk. Then add wet ingredients and fold until moist. Fold in 2 cups carrot last. Do not over mix.
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. Top with sour cream for a savory or with strawberry butter or maple syrup for the sweet tooth.