Carrot Cake PancakesSubmitted by: JESSIHOVER2
1/4 Cup Shredded Carrots
1/4 Cup Egg whites or egg substitute
2 TBSP Pure Pumpkin (Libby's is the best)
1/4 Diced Pineapple
1/2 tsp. vanilla
1/3 cup Flour (I use whole wheat)
1 packet no calorie sweetener
3/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Microwave carrots with 1 TBSP of water until carrots are softened.
When carrots cool add in the wet ingredients. After the wet ingredients are mixed well combine them with the dry ingredients. (if you like you pancakes thinner you can slowly add up to 2 TBSP of water until you reach your desired consistency.
Cook on a griddle or pan sprayed with non-stick spray. Cook each side about 5 minutes, flipping only once.
Serving Size: 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user JESSIHOVER2.