Carrot apple pancakes | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) whole wheat flour
• 1 cup (250 mL) all purpose flour
• 3 tbsp (45 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) ground cinnamon
• 2 cups (500 mL) buttermilk
• 2 eggs
• 3 tbsp (45 mL) soft non hydrogenated margarine, melted or canola oil
• 1 tsp (5 mL) vanilla
• 1 large apple, cored and grated (about 1 cup/250 mL)
• 1 large carrot, grated (about 1 cup/250 mL)