We had these pancakes for dinner the other night. Breakfast for Dinner is one of my favorites. It’s fast. It’s easy. It’s delicious.
These pancakes were so awesome. They tasted like carrot cake. They are made with shredded carrot and whole wheat pastry flower. And the recipe calls for pumpkin, but I used butternut squash instead of pumpkin. And I added a tablespoon of oil. Because I wanted them to be those thin crispy-ish pancakes. Think Pamela’s.
They have chia seeds in them! This was my first adventure with chia seeds. Not too bad. Of course I slathered them with syrup and fruit.
Yeah. Yum. I think this might be my new go-to pancake recipe.