Chia Seed Carrot Cake Pancakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,112.9
- Total Fat: 13.5 g
- Cholesterol: 378.0 mg
- Sodium: 817.1 mg
- Total Carbs: 219.1 g
- Dietary Fiber: 11.7 g
- Protein: 38.1 g
View full nutritional breakdown of Chia Seed Carrot Cake Pancakes calories by ingredient
Introduction
These fluffy spiced carrot pancakes just taste like autumn. Not too sweet, delicately spiced and so light because of the secret ingredient, seltzer! (Seltzer is your secret to bubbly batter). If you love carrot cake, these are a must-try. These fluffy spiced carrot pancakes just taste like autumn. Not too sweet, delicately spiced and so light because of the secret ingredient, seltzer! (Seltzer is your secret to bubbly batter). If you love carrot cake, these are a must-try.Number of Servings: 1
Ingredients
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1.5 cup, grated Carrots, raw
.25 cup, unpacked Brown Sugar
.5 cup Milk, 1%
1 wedge yields Lemon Juice
2.5 oz Canada Dry, Sparkling Seltzer Water
1 tbsp Chia Seed Gel
1 tsp Vanilla Extract
2 large Egg, fresh, whole, raw
1.5 cup Flour, white
1 tsp Baking Powder
0.25 grams Ginger, ground
0.25 grams Cloves, ground
1 tsp Cinnamon, ground
Tips
It's important to shred the carrot thinly/finely, so it cooks in the pancake/becomes soft. Adding chia adds fiber without the heaviness of whole-wheat flour. Chia gel is made by adding 9 tablespoons filtered water to 1 tablespoon dry chia seeds (shake or stir to prevent clumping) and waiting about 15 minutes. Chia does not change the flavor of the pancake. A leftover pancake can generally be re-heated the next day by putting it in the toaster.
Directions
Start by grating the carrot into fine shreds. In a measuring cup measure out the milk and add the lemon juice to create a substitute for buttermilk. 1 wedge of lemon may yield about 1 teaspoon of juice. (Of course if you have buttermilk on hand you can use it instead)
Next, in a medium bowl put the dry ingredients of flour, baking powder, and the spices and stir the combine. (The ginger & cloves are a 'dash' each) In another bowl blend the brown sugar, the “faux buttermilk”, chia gel, vanilla, and eggs. Stir in the dry pre-mixed ingredients and then add the seltzer and grated carrot.
Coat your skillet with cooking spray and wait for the skillet to reach medium heat. Cook in the usual “pancake way” waiting for the bubbles to form and the edges to look dry, then flip to continue cooking for a minute or so. This recipe makes about 10 medium pancakes. (Wow! You just got everybody eating a vegetable with added chia fiber pancake and loving it!)
Serving Size: 10 Medium Pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user MYSEEDS.
Next, in a medium bowl put the dry ingredients of flour, baking powder, and the spices and stir the combine. (The ginger & cloves are a 'dash' each) In another bowl blend the brown sugar, the “faux buttermilk”, chia gel, vanilla, and eggs. Stir in the dry pre-mixed ingredients and then add the seltzer and grated carrot.
Coat your skillet with cooking spray and wait for the skillet to reach medium heat. Cook in the usual “pancake way” waiting for the bubbles to form and the edges to look dry, then flip to continue cooking for a minute or so. This recipe makes about 10 medium pancakes. (Wow! You just got everybody eating a vegetable with added chia fiber pancake and loving it!)
Serving Size: 10 Medium Pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user MYSEEDS.