Carrot Cake Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3/4 cup whole wheat flour1/4 cup flax seed meal1 scoop protien powder1/4 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 oil1 1/2 teaspoons vanilla extract 2 large eggs, lightly beaten2 cups finely grated carrot (about 1 pound) Butter for fryingOptional:3 tablespoons butter, softened 2 tablespoons honey
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.
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.
Nutritional Info 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