FoodWage
CARROT CAKE PANCAKES
Love carrot cakes and pancakes? Do we have a delicious breakfast for you! This delicious recipe for carrot cake pancakes comes from our friends at Cooking Light. These cakey flapjacks are made with the same spice and flavor as carrot cake, and they even have grated carrots folded into the batter. At less than 350 calories per serving, this nourishing breakfast doubles as a healthy treat.
Ingredients for servings
PancakesL
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1.25 cups all-purpose flour about 5.6 ounces
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0.25 cup chopped toasted walnuts
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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0.25 teaspoon salt
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0.125 teaspoon nutmeg
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1 Dash ground cloves
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1 Dash ground ginger
brown sugar cup brown sugar
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0.75 cup low-fat buttermilk
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1 tablespoon canola oil
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1.5 teaspoons vanilla extract
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2 large eggs lightly beaten
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2 cups finely grated carrot
Cooking spray
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3 tablespoons butter softened
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2 tablespoons honey
Directions
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk.
In a separate bowl, add brown sugar, buttermilk, oil, vanilla extract and eggs. Stir until well combined.
Add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups grated carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (0.25 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 and serve with pancakes.