I love carrot cake… And I love pancakes… And this recipe is just what I need…. Without the guilt! 😍
All thanks to the MFP blog.. We are able to feature this yummy treat just for you!
Carrot Cake Pancakes!!
Ingredients
1 1/4 cups all-purpose flour (about 5.6 ounces)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot
Cooking spray
3 tablespoons butter, softened
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 (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 and serve with pancakes.
Nutrition Information
Serves: 6 | Serving Size: 2 pancakes + 2 teaspoons honey butter mixture
Per serving: Calories: 310; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 87mg; Sodium: 335mg; Carbohydrate: 42g; Dietary Fiber: 2g; Sugar: 19g; Protein:7g
Nutrition Bonus: Potassium: 268mg; Iron: 10%; Vitamin A: 5%; Vitamin C: 1%; Calcium: 12%
Team Fearless Fitness 