Carrot apple pancakes

Adding vegetables and fruit to your pancakes adds lots of nutrition and big flavour to your breakfast or brunch. These also make a fun dinner idea to serve alongside your favourite protein.

18 pancakes / 25 min

Prep 10  min / Cook 15 minServe alongside your favourite protein.

  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) all purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 2 cups (500 mL) buttermilk
  • 2 eggs
  • 3 tbsp (45 mL) soft non hydrogenated margarine, melted or canola oil
  • 1 tsp (5 mL) vanilla
  • 1 large apple, cored and grated (about 1 cup/250 mL)
  • 1 large carrot, grated (about 1 cup/250 mL)
  1. In a large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder and cinnamon.
  2. In another bowl, whisk together buttermilk, eggs, butter and vanilla. Pour over flour mixture along with apple and carrot and stir until combined.
  3. Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 50 mL (1/4 cup) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 2 minutes. Remove to plate and repeat with remaining batter.

Tip: If you want to add extra apples to your pancakes use this easy Cinnamon apple topping. In a nonstick skillet, melt 2 tbsp (25 mL) butter over medium heat. Add 2 large apples, cored and sliced with 1 tsp (5 mL) ground cinnamon; cover and cook for about 3 minutes. Uncover and cook until tender but firm; keep warm.

Nutritional info per serving (2 pancakes)
  • Calories 205
  • Protein 7 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 43 mg
  • Carbohydrates 32 g
    Fibre 3 g
    Total sugars 11 g
    Added sugars 4 g
  • Sodium 211 mg
  • Potassium 218 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.