Low-Calorie Carrot Pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 48.9
- Total Fat: 1.0 g
- Cholesterol: 31.4 mg
- Sodium: 75.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
View full nutritional breakdown of Low-Calorie Carrot Pancakes calories by ingredient
Introduction
50 calorie per pancake ~ a tasty treat without the guilt. 50 calorie per pancake ~ a tasty treat without the guilt.Number of Servings: 6
Ingredients
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1 Egg
20g Quaker’s Rolled Porridge Oats
150ml skimmed milk
15g plain flour
1 grated carrot (100g)
¼ tsp baking powder
¼ tsp vanilla extract
1/3 cup Splenda
½ tsp cinnamon
A few tablespoons of water are optional – I put in some for a runnier batter.
Directions
The recipe makes 6 medium sized pancakes.
1) Soak the rolled porridge oats for an hour in the milk so that it makes a nice thick mixture.
2) Mix in the flour, baking power and egg. Then add the vanilla, Splenda and the cinnamon – whisk together.
3) Grate some carrot and fold into the mixture. … Now the batter won’t look very useable, runny and lumpy (due to the carrot) all at the same time. So here’s my word of warning!!
Word of warning: This recipe does require some creative thinking. The grated carrot could and probably SHOULD be whizzed with a blender for a better consistency for the batter… The grated carrot I had to scoop out of the batter with a small tablespoon, spread out lightly on the pan, turn the heat right up as I pour some batter over the carrots so that it set into a nice shape, then turn the heat right down to very low immediately – cover sauce pan with a lid and let it cook for 4-5 minutes untouched. If you can perfect this strange method of grated carrot flakes and pouring the batter and juggling the heat on your stove – then you’ll have some awesome pancakes in the end.
4) The pancake should visibly rise a little, after about 4-5 minutes you can flip it, and cook it for a further 2-3 minutes at low heat.
Number of Servings: 6
Recipe submitted by SparkPeople user DIONYCIA.
1) Soak the rolled porridge oats for an hour in the milk so that it makes a nice thick mixture.
2) Mix in the flour, baking power and egg. Then add the vanilla, Splenda and the cinnamon – whisk together.
3) Grate some carrot and fold into the mixture. … Now the batter won’t look very useable, runny and lumpy (due to the carrot) all at the same time. So here’s my word of warning!!
Word of warning: This recipe does require some creative thinking. The grated carrot could and probably SHOULD be whizzed with a blender for a better consistency for the batter… The grated carrot I had to scoop out of the batter with a small tablespoon, spread out lightly on the pan, turn the heat right up as I pour some batter over the carrots so that it set into a nice shape, then turn the heat right down to very low immediately – cover sauce pan with a lid and let it cook for 4-5 minutes untouched. If you can perfect this strange method of grated carrot flakes and pouring the batter and juggling the heat on your stove – then you’ll have some awesome pancakes in the end.
4) The pancake should visibly rise a little, after about 4-5 minutes you can flip it, and cook it for a further 2-3 minutes at low heat.
Number of Servings: 6
Recipe submitted by SparkPeople user DIONYCIA.
Member Ratings For This Recipe
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