Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.7
- Total Fat: 10.5 g
- Cholesterol: 72.1 mg
- Sodium: 5,003.3 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 2.3 g
- Protein: 6.9 g
View full nutritional breakdown of Carrot Cake Pancakes (Cooking Light) calories by ingredient
Carrot Cake Pancakes (Cooking Light)
Submitted by: SEESKO
Introduction
This recipe was in the latest issue of Cooking Light magazine. I intend on making them this week.One serving is= 2 pancakes with 2 teaspoons of honey sauce
according to the magazine: calories 315, fat 13, protein 7 This recipe was in the latest issue of Cooking Light magazine. I intend on making them this week.
One serving is= 2 pancakes with 2 teaspoons of honey sauce
according to the magazine: calories 315, fat 13, protein 7
Number of Servings: 6
Ingredients
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* 5.6 ounces all-purpose flour (about 1 1/4 cups)
* 1/4 cup chopped walnuts, toasted
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground nutmeg
* Dash of ground cloves
* Dash of ground ginger
* 1/4 cup brown sugar
* 3/4 cup low-fat buttermilk
* 1 tablespoon canola oil
* 1 1/2 teaspoons vanilla extract
* 2 large eggs, lightly beaten
* 2 cups finely grated carrot (about 1 pound)
* Cooking spray
* 3 tablespoons butter, softened
* 2 tablespoons honey
All the above ingredients are in the nutrition tracker except cooking spray. The only change I made is to list the butter as light margarine because that is what I use.
Directions
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Number of Servings: 6
Recipe submitted by SparkPeople user SEESKO.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Number of Servings: 6
Recipe submitted by SparkPeople user SEESKO.
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Member Ratings For This Recipe
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Incredible!
This is one our favorite pancake recipes...So Delish!!!
Make sure you finely grate the carrot as stated so that it cooks thru .... else it may be a little crunchy.
**Note: I didn't see the brown sugar listed in the nutritional breakdown, so you may want to use the Cooking Light 315 cal/serv. - 4/23/10
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Very Good
 Recipe by SEESKO via @SparkPeople){kind=link}