Carrot Cake Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup unbleached white flour1/2 cup whole wheat pastry flour2 tsp. baking powder1/4 tsp. salt1 tsp. cinnamon1/8 tsp. nutmeg1/8 tsp. ground cloves1/8 tsp. ground ginger1/4 light brown sugar3/4 cup low fat buttermilk1 T canola oil1 1/2 tsp. vanilla extract2 large eggs, lightly beaten2 cups finely grated carrotCooking Spray
Mix the flour through ginger in a large bowl.
In a separate bowl, whisk together the sugar, buttermilk, oil and vanilla. Stir into dry ingredients just until moist. Fold in grated carrots.
Spray a non-stick skillet with cooking spray and spoon 1/4 cup of the batter into hot pan. Spread a bit with the spatula. When edges start to look dry, carefully turn. Repeat with all batter until finished. You will have 12 pancakes.
Serving Size: Makes 6 servings, 2 pancakes per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
In a separate bowl, whisk together the sugar, buttermilk, oil and vanilla. Stir into dry ingredients just until moist. Fold in grated carrots.
Spray a non-stick skillet with cooking spray and spoon 1/4 cup of the batter into hot pan. Spread a bit with the spatula. When edges start to look dry, carefully turn. Repeat with all batter until finished. You will have 12 pancakes.
Serving Size: Makes 6 servings, 2 pancakes per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 189.3
- Total Fat: 3.1 g
- Cholesterol: 1.2 mg
- Sodium: 343.6 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.4 g
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