• 1 cup flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• Pinch of curry powder
• 1 cup low-fat milk
• 1 egg
• 4 Tbsp unsalted butter, melted
• 1 lb. carrots, trimmed, peeled, and coarsely grated

1. Whisk the flour, baking powder, salt, and spices together in a medium bowl.
2. In another bowl, whisk together the milk, egg, and butter.
3. Pour the liquid ingredients over the dry; whisk gently to combine. Stir in the carrots.
4. Lightly oil a skillet and preheat it over medium heat. For each pancake, drop 1/4 cup batter onto the griddle, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are golden; flip and cook the other side. Serve hot with grilled salmon or chicken and a green salad.

tags: vegetarian

source: http://www.parade.com/export/sites/default/food/0808/back-to-school-pancakes