Carrot Cake Pancakes (Cooking Light)

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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
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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

    * 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






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