Carrot Cake Pancakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 217.0
  • Total Fat: 1.2 g
  • Cholesterol: 0.6 mg
  • Sodium: 138.7 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 12.3 g

View full nutritional breakdown of Carrot Cake Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 1


    1/4 Cup Shredded Carrots
    1/4 Cup Egg whites or egg substitute
    2 TBSP Pure Pumpkin (Libby's is the best)
    1/4 Diced Pineapple
    1/2 tsp. vanilla
    1/3 cup Flour (I use whole wheat)
    1 packet no calorie sweetener
    3/4 tsp. cinnamon
    1/2 tsp. pumpkin pie spice


Combine dry ingredients, set aside.

Microwave carrots with 1 TBSP of water until carrots are softened.

When carrots cool add in the wet ingredients. After the wet ingredients are mixed well combine them with the dry ingredients. (if you like you pancakes thinner you can slowly add up to 2 TBSP of water until you reach your desired consistency.

Cook on a griddle or pan sprayed with non-stick spray. Cook each side about 5 minutes, flipping only once.

Serving Size: 1 Serving

Number of Servings: 1

Recipe submitted by SparkPeople user JESSIHOVER2.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.