2 large eggs, slightly beaten
¼ c. brown sugar
2 Tbls. canola oil
1-1/2 t. vanilla
¾ c. buttermilk (see note below)
1-1/4 c. unbleached white all-purpose flour
2 t. baking powder
1-1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground ginger
¼ t. salt
2 c. grated carrots (used food processor to grate)
1 t. orange zest
3 Tbls. crushed pineapple
3 Tbls. shredded unsweetened coconut
3 Tbls. raisins
3 Tbls. toasted chopped pecans
Combine flour, baking powder, cinnamon, nutmeg, ginger and salt; set aside.
In a large bowl, whisk eggs; add brown sugar, oil, vanilla and buttermilk. Whisk in flour mixture and gently combine. Do not over mix! With a spatula, fold in carrots, orange zest, pineapple, coconut, raisins and pecans.
Heat a skillet or griddle over medium heat. Coat the bottom with a little oil (I use coconut oil). Spoon (¼ cup) batter onto the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Serve with butter and syrup.
Makes 12 pancakes.