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Morning Glory Pancakes Photo

Morning Glory Pancakes Recipe

Heather Tullos
Dense and earthy with just a little bit of crunch, these Morning Glory Pancakes are a great way to celebrate cooler temperatures and fall Saturdays. Doesn’t that sound delightful?
4 from 8 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6
Calories 374 kcal

Ingredients
  

  • 2 cups All-Purpose Flour
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1 1/2 cups Milk
  • 1/3 teaspoon Vegetable Oil
  • 1 Egg
  • 1 cup Shredded Carrots
  • 1 cup Shredded Apple
  • 1/2 cup Sweetened Shredded Coconut
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Pumpkin Seeds

Instructions
 

  • In a large bowl whisk together the flour, brown sugar, baking powder, ground cinnamon, ginger, and salt.
  • Add the milk, oil, and egg and stir until the batter is combined. Then stir in the shredded carrots, apple, and coconut, chopped walnuts, and pumpkin seeds.
  • Heat a pancake griddle or large nonstick skillet to medium high. Spoon the batter onto the hot cook surface and cook on the first side until bubbles appear and pop on the surface of the pancakes (3-4 minutes).
  • Flip and cook on the second side for 1-2 minutes.
  • Serve warm with butter and syrup.

Nutrition

Calories: 374kcalCarbohydrates: 46gProtein: 11gFat: 14gSaturated Fat: 4gSodium: 262mgFiber: 4gSugar: 9g
Keyword Apples, Breakfasts, Brunches, Carrots, Coconut, Griddle, Pancakes, Walnuts
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