pancakes two ways

Friday night we were handed a menu for a new restaurant in town and I noticed carrot pancakes as a breakfast item. I couldn't believe I'd never thought of that. So this weekend I experimented and served pancakes both days. I adapted a basic pancake recipe from Everyday Food, changing the milk, oil, and sweetener and adding some extras. Both recipes are awesome! My family wolfed them down. I never even thought to take a picture of them, or my son standing at the counter crying because I wouldn't let him eat one before we sat down. I'm so mean. But after the first delicious bite he forgave me. It never even phased him that he was eating carrots for breakfast. (Both recipes make 8-10 medium pancakes.)

Carrot Pancakes
1 cup unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
couple shakes of nutmeg
1 cup almond milk
1 egg
2 T olive oil
1 T agave syrup
1 cup grated carrot

Sift dry ingredients. (I do this onto waxed paper.) Mix together milk through agave syrup. Add dry to wet. Blend until just combined. Gently stir in carrot. Let batter rest 10 minutes. Heat pan and spray with olive oil or other cooking spray. Cook pancakes. Serve with maple syrup.

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Taste-of-Hawaii Pancakes
1 cup unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 cup coconut milk
1 egg
2 T melted butter
1 T agave syrup
1 banana, diced

Sift dry ingredients. Mix together milk through agave syrup. Add dry to wet. Blend until just combined. Gently stir in banana. Let batter rest 10 minutes. Heat pan and spray with olive oil or other cooking spray. Cook pancakes. Serve with maple syrup - or coconut syrup (the best!).

Note: Either of these recipes can be made with buttermilk instead of almond milk or coconut milk. Even regular milk will work ok. And if you don't have agave syrup, you can substitute another sweetener, like sugar or honey. Just use a tad more. Although agave has a lower glycemic level, it's actually sweeter than sugar. Weird but true.