While I was in … wait for it …. Vermont (do I travel anywhere else?!?), we spent an evening / morning in the charming town of Manchester. After a relaxing night at the Equinox Resort, we set out in the morning to explore the town and stumbled upon a small breakfast restaurant called Up For Breakfast. On the menu was an item that I’m not sure I’ve ever seen at a restaurant – Morning Glory Pancakes. For someone who is obsessed with morning glory muffins, I’m ashamed to say that I’d never even thought to make them in pancake form. I promptly ordered them, devoured them, and have spent the past couple of weeks contemplating how I might be able to make them at home.
When this past weekend, we got snow (!?!?!?) here in South Carolina, I knew it was the perfect time to take a stab at making these hearty and delicious pancakes for the family.
Morning Glory Pancakes
2 cups of whole wheat flour
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
2 1/8 cups of buttermilk (or put 2 tbsp of lemon juice in 2 cups of milk and allow to sit for about 5 minutes)
2 tbsp brown sugar
2 tbsp melted coconut oil
1 tbsp melted butter
1/2 cup of crushed, drained pineapple
1/2 cup of shredded carrots
1/2 cup of shredded apple
1/4 of shredded coconut
1/4 cup of raisins
Combine dry ingredients first and set aside. Beat eggs and add buttermilk, brown sugar, melted coconut oil, and melted butter and whisk until combine.
To the wet ingredients, add apple, carrot, pineapple, coconut and raisins. Slowly incorporate dry ingredients into wet ingredients, being careful not to overmix.
Prepare griddle to 350 degrees. Spray with nonstick cooking spray (or just use butter). Cook for about 2 minutes, until browned and flip and cook for another minute or two. Top with maple syrup and butter and enjoy!