Usually with these farm fresh posts, you never see a lot of baking, because my share is chock full of vegetables. But every now and then, amazing things happen. You see, this is the first weekend in oh 97 weekends that we haven’t had something big happening. No one in from out of town, no traveling, no dinner parties or grand weekend black holes of time. This, was an empty Saturday morning with time for me to do something I hardly get to do: Make a full on breakfast. 
And while the usual suspects made their appearances, (you know, bacon, eggs, etc.) I felt like something special to celebrate this once in a not often enough free morning: Carrot Cake Pancakes. 
It’s amazing what a few pantry items and a few carrots can do to your pancakes. Pretty much change the route of your entire day, is what. Because when a normal pancake turns into a carrot cake one, it is physically impossible for your day to be a bad one. 
And I hope this encourages you to see the sweeter possibilities of your CSA box. You don’t always have to think in terms of lunch and dinner with your CSA. The possibilities are endless, and moderately healthy, I might add. 
Carrot Cake Pancakes
Ingredients:
- carrots - 2 cups, finely shredded
- flour - 1 cup
- baking powder - 1 teaspoon
- baking soda - 1/2 teaspoon
- cinnamon - 2 teaspoons
- nutmeg - 1/2 teaspoon, freshly grated
- ground ginger - 1/8 teaspoon
- salt - 1/2 teaspoon
- golden raisins - 1 cup
- egg - 1
- milk - 1 cup
- vanilla - 1 teaspoon
- brown sugar - 3 tablespoons
- noosa yoghurt - 1/4 cup
- maple syrup - 1 tablespoon, plus more for serving
Whit, these are some beautiful pancakes! Delish! love those Saturday mornings when you can just relax and indulge around the house
Ummm. Too good. Yeah. Duh… GREG