carrot pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 421.0
- Total Fat: 13.9 g
- Cholesterol: 19.9 mg
- Sodium: 586.0 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 6.4 g
- Protein: 11.0 g
View full nutritional breakdown of carrot pancakes calories by ingredient
Introduction
from foodnetwork - needs work from foodnetwork - needs workNumber of Servings: 4
Ingredients
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Pancakes:
1 1/4 c flour
2 T. chopped pecans
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/4 t. ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 c. packed brown or granulated sugar
1 c. milk
2 c. finely grated carrots
1 t. vanilla extract
Cream cheese spread:
4 ounces lowfat cream cheese
1/4 c powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user LMSALIM.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user LMSALIM.