Chia Seed Carrot Cake Pancakes

Name: Chia Seed Carrot Cake Pancakes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 1.5 cup grated Carrots raw; .25 cup unpacked Brown Sugar; .5 cup Milk 1%; 1 wedge yields Lemon Juice; 2.5 oz Canada Dry Sparkling Seltzer Water; 1 tbsp Chia Seed Gel; 1 tsp Vanilla Extract; 2 large Egg fresh whole raw; 1.5 cup Flour white; 1 tsp Baking Powder; 0.25 grams Ginger ground; 0.25 grams Cloves ground; 1 tsp Cinnamon ground

Minutes to Prepare: 10
Minutes to Cook: 12

Number of Servings: 1

Ingredients

1.5 cup, grated Carrots, raw .25 cup, unpacked Brown Sugar .5 cup Milk, 1% 1 wedge yields Lemon Juice 2.5 oz Canada Dry, Sparkling Seltzer Water 1 tbsp Chia Seed Gel 1 tsp Vanilla Extract 2 large Egg, fresh, whole, raw 1.5 cup Flour, white 1 tsp Baking Powder 0.25 grams Ginger, ground 0.25 grams Cloves, ground 1 tsp Cinnamon, ground

Directions

Start by grating the carrot into fine shreds. In a measuring cup measure out the milk and add the lemon juice to create a substitute for buttermilk. 1 wedge of lemon may yield about 1 teaspoon of juice. (Of course if you have buttermilk on hand you can use it instead)
Next, in a medium bowl put the dry ingredients of flour, baking powder, and the spices and stir the combine. (The ginger & cloves are a 'dash' each) In another bowl blend the brown sugar, the �faux buttermilk�, chia gel, vanilla, and eggs. Stir in the dry pre-mixed ingredients and then add the seltzer and grated carrot.
Coat your skillet with cooking spray and wait for the skillet to reach medium heat. Cook in the usual �pancake way� waiting for the bubbles to form and the edges to look dry, then flip to continue cooking for a minute or so. This recipe makes about 10 medium pancakes. (Wow! You just got everybody eating a vegetable with added chia fiber pancake and loving it!)

Serving Size: 10 Medium Pancakes

Number of Servings: 1

Recipe submitted by SparkPeople user MYSEEDS.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving