Carrot Cake Pancakes

Carrot Cake Pancakes
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 3.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 343.6 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.4 g

View full nutritional breakdown of Carrot Cake Pancakes calories by ingredient
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These pancakes are just like having dessert for breakfast! These pancakes are just like having dessert for breakfast!
Number of Servings: 6


    3/4 cup unbleached white flour
    1/2 cup whole wheat pastry flour
    2 tsp. baking powder
    1/4 tsp. salt
    1 tsp. cinnamon
    1/8 tsp. nutmeg
    1/8 tsp. ground cloves
    1/8 tsp. ground ginger
    1/4 light brown sugar
    3/4 cup low fat buttermilk
    1 T canola oil
    1 1/2 tsp. vanilla extract
    2 large eggs, lightly beaten
    2 cups finely grated carrot
    Cooking Spray


Serve with honey, syrup, butter, cream cheese. Sprinkle with pecans or other chopped nuts if you like.


Mix the flour through ginger in a large bowl.

In a separate bowl, whisk together the sugar, buttermilk, oil and vanilla. Stir into dry ingredients just until moist. Fold in grated carrots.

Spray a non-stick skillet with cooking spray and spoon 1/4 cup of the batter into hot pan. Spread a bit with the spatula. When edges start to look dry, carefully turn. Repeat with all batter until finished. You will have 12 pancakes.

Serving Size: Makes 6 servings, 2 pancakes per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user LANC92.

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