Carrot-cake Pancakes

For Pancake:
1/4 c shredded carrots, chopped
1/4 c Egg Beaters
2 TBS canned pure pumpkin
2 TBS crushed pineapple, drained
2 TBS non-fat milk
1/2 tsp vanilla extract
1/3 c whole-wheat flour
1/4 tsp baking powder
1 packet splenda
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
dash salt

For Glaze:
1/2 tsp powdered sugar
1 pkt splenda
1/8 tsp vanilla
1 TBS fat free milk
1 TBS fat-free cream cheese, room temperature

Place carrots in a microwabe-safe bowl with 1 TBS water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg beaters, pumpkin, pineapple, milk, vanilla and 2 TBS water. Mix well and set aside.
In a large bowl, combine all the other pacake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice and salt, stir well. Add carrot-egg mixture and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. cook for 2 - 3 minutes, until pancake begins to buble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutets, until both sides are lightly browned and insied is cooked through. Plate your pancake. Remove skillet form heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Repeat with remaining batter to make a second pancake.

Glaze:
Combine powdered sugar, sweetener, vanilla extract, and milk in a small dish. Mix thoroughly. Add cream cheese and microwave for 30 seconds. Stir until smook. Spread over your pancakes.

Number of Servings: 1

Recipe submitted by SparkPeople user JKELLEY64.