Carrot Cake Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 Cup Shredded Carrots1/4 Cup Egg whites or egg substitute2 TBSP Pure Pumpkin (Libby's is the best)1/4 Diced Pineapple1/2 tsp. vanilla1/3 cup Flour (I use whole wheat)1 packet no calorie sweetener3/4 tsp. cinnamon1/2 tsp. pumpkin pie spice
Combine dry ingredients, set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 217.0
- Total Fat: 1.2 g
- Cholesterol: 0.6 mg
- Sodium: 138.7 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 7.6 g
- Protein: 12.3 g
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