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Cinnamon Apple Carrot Pancakes

Hearty pancakes filled with the sweetness of apples, the earthiness of carrots, and the crunch of raisin bran, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups raisin bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 ea egg
  • 3/4 cup buttermilk plus extra milk to thin the batter
  • 1/4 cup canola oil
Fruit and Vegetables
  • 3/4 cup finely chopped peeled tart apple
  • 3/4 cup grated carrots

Method
 

Preparation
  1. Combine raisin bran cereal, flour, sugar, baking soda, cinnamon, and salt in a bowl.
  2. Beat the egg, buttermilk, and canola oil in a small bowl.
  3. Stir the wet ingredients into the dry ingredients just until moistened.
  4. Fold in the chopped apple and grated carrots.
  5. Preheat a griddle on medium heat.
Cooking
  1. Pour 1/3 cup of the batter onto the griddle for each pancake.
  2. Cook until the bottom side sticks together enough to flip.
  3. Flip the pancake and cook until done through.
Serving
  1. Serve topped with butter and maple syrup.

Notes

Serve with Greek yogurt or cottage cheese for protein and fresh fruits for a bright touch. Store pancakes properly and consider freezing for longer storage.