Carrot Cake Pancakes
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 136.5
- Total Fat: 6.5 g
- Cholesterol: 43.4 mg
- Sodium: 185.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.6 g
- Protein: 6.4 g
View full nutritional breakdown of Carrot Cake Pancakes calories by ingredient
Introduction
Recipe adapted and photo taken from http://www.myrecipes.com/recipe/carrot-cake-pancakes-10000001949746/
These are a fantastic treat for a weekend breakfast or after school snack. I actually make these ahead of time and reheat for a quick delicious breakfast. Serve with organic honey butter or pure maple syrup Recipe adapted and photo taken from http://www.myrecipes.com/recipe/carrot-cak
e-pancakes-10000001949746/
These are a fantastic treat for a weekend breakfast or after school snack. I actually make these ahead of time and reheat for a quick delicious breakfast. Serve with organic honey butter or pure maple syrup
Number of Servings: 11
Ingredients
-
3/4 cup whole wheat flour
1/4 cup flax seed meal
1 scoop protien powder
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
3 Tbsp brown sugar
3/4 cup low-fat buttermilk
1 tablespoon coconut oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Butter for frying
Optional:
3 tablespoons butter, softened
2 tablespoons honey
Directions
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 9 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with butter. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Serving Size: Makes 11 pancakes
Number of Servings: 11
Recipe submitted by SparkPeople user BUDGETMOM.
2. Heat a large nonstick skillet over medium heat. Coat pan with butter. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Serving Size: Makes 11 pancakes
Number of Servings: 11
Recipe submitted by SparkPeople user BUDGETMOM.
