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Carrot Cake Pancakes
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Brief Description
These cakey flapjacks feature warm spices and bright carrot flavor. This lightened version calls for low-fat buttermilk and a small dab of honey butter.
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Main Ingredient
carrots
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Category: Breakfast
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 6 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
1 serving is 2 pancakes & about 2 teaspoons honey butter Calories 315 Fat 13.3 g Satfat 4.8 g Monofat 4.4 g Polyfat 3.3 g Protein 7.8 g Carbohydrate 41.6 g Fiber 2.2 g Cholesterol 78 mg Iron 2.3 mg Sodium 381 mg Calcium 177 mg
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Posted By: ecarr
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Posted On: Jan 28, 2015
Number of Servings:
Ingredients:
- 1 1/4 cans - all-purpose flour (5.6 ounces)
- 1/4 cups - chopped walnuts toasted
- 2 teaspoons - baking powder
- 1 teaspoons - ground cinnamon
- 1/4 teaspoons - salt
- 1/8 teaspoons - freshly ground nutmeg
- dashes - ground cloves
- dashes - ground ginger
- 1/4 cups - brown sugar
- 3/4 cups - low-fat buttermilk
- 1 tablespoons - canola oil
- 1 1/2 teaspoons - vanilla extract
- 2 - large eggs lightly beaten
- 2 cups - finely grated carrot (about 1 pound)
- - cooking spray
- 3 tablespoons - butter softened
- 2 tablespoons - honey
Directions:
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup 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 cooking spray. 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.
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