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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 6.5 g
  • Cholesterol: 43.4 mg
  • Sodium: 185.4 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.4 g

View full nutritional breakdown of Carrot Cake Pancakes calories by ingredient
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Carrot Cake Pancakes

Submitted by: BUDGETMOM
Carrot Cake Pancakes

Introduction

Recipe adapted and photo taken from http://www.myrecipes.com/recipe/carrot-cak
e-pancakes-10000001949746/

These are a fantastic treat for a weekend breakfast or after school snack. I actually make these ahead of time and reheat for a quick delicious breakfast. Serve with organic honey butter or pure maple syrup
Recipe adapted and photo taken from http://www.myrecipes.com/recipe/carrot-cak
e-pancakes-10000001949746/

These are a fantastic treat for a weekend breakfast or after school snack. I actually make these ahead of time and reheat for a quick delicious breakfast. Serve with organic honey butter or pure maple syrup

Number of Servings: 11

Ingredients

    3/4 cup whole wheat flour
    1/4 cup flax seed meal
    1 scoop protien powder
    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
    3 Tbsp brown sugar
    3/4 cup low-fat buttermilk
    1 tablespoon coconut oil
    1 1/2 teaspoons vanilla extract
    2 large eggs, lightly beaten
    2 cups finely grated carrot (about 1 pound)
    Butter for frying

    Optional:
    3 tablespoons butter, softened
    2 tablespoons honey

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Directions

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 9 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with butter. 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.


Serving Size: Makes 11 pancakes

Number of Servings: 11

Recipe submitted by SparkPeople user BUDGETMOM.






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