Carrot-cake Pancakes
- Number of Servings: 1
Ingredients
For Pancake:1/4 c shredded carrots, chopped1/4 c Egg Beaters2 TBS canned pure pumpkin2 TBS crushed pineapple, drained2 TBS non-fat milk1/2 tsp vanilla extract1/3 c whole-wheat flour1/4 tsp baking powder1 packet splenda3/4 tsp cinnamon1/2 tsp pumpkin pie spicedash saltFor Glaze:1/2 tsp powdered sugar1 pkt splenda1/8 tsp vanilla1 TBS fat free milk1 TBS fat-free cream cheese, room temperature
Place carrots in a microwabe-safe bowl with 1 TBS water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg beaters, pumpkin, pineapple, milk, vanilla and 2 TBS water. Mix well and set aside.
In a large bowl, combine all the other pacake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice and salt, stir well. Add carrot-egg mixture and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. cook for 2 - 3 minutes, until pancake begins to buble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutets, until both sides are lightly browned and insied is cooked through. Plate your pancake. Remove skillet form heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Repeat with remaining batter to make a second pancake.
Glaze:
Combine powdered sugar, sweetener, vanilla extract, and milk in a small dish. Mix thoroughly. Add cream cheese and microwave for 30 seconds. Stir until smook. Spread over your pancakes.
Number of Servings: 1
Recipe submitted by SparkPeople user JKELLEY64.
In a large bowl, combine all the other pacake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice and salt, stir well. Add carrot-egg mixture and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. cook for 2 - 3 minutes, until pancake begins to buble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutets, until both sides are lightly browned and insied is cooked through. Plate your pancake. Remove skillet form heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Repeat with remaining batter to make a second pancake.
Glaze:
Combine powdered sugar, sweetener, vanilla extract, and milk in a small dish. Mix thoroughly. Add cream cheese and microwave for 30 seconds. Stir until smook. Spread over your pancakes.
Number of Servings: 1
Recipe submitted by SparkPeople user JKELLEY64.
Nutritional Info Amount Per Serving
- Calories: 230.3
- Total Fat: 0.9 g
- Cholesterol: 1.7 mg
- Sodium: 241.9 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 6.2 g
- Protein: 13.8 g
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