It has been way too long since I have made pancakes. I actually started ordering them for breakfast on some of my work trips because I was craving them so badly. Problem with hotel pancakes is no real maple syrup. I always end up topping them with honey, peanut butter, and bananas. Good, but not the same thing.
This weekend I was able to get up early enough to go to the gym before breakfast. That meant I could indulge in something more than a green monster smoothie.
A while back I had seen a few carrot cake pancake recipes and thought it was a great idea. Well now it was my turn to actually try them out. I had some leftover pre-shredded carrots that I added to my basic pancake recipe along with some carrot cake spices.
Since I like the cream cheese frosting aspect of carrot cake I topped my off with one wedge of laughing cow cheese spread and some maple syrup. They were so good! Plus I told myself that I was getting a serving of vegetables still with the carrots. I will be having these again.
Carrot Cake Pancakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (serves 6)
- 1 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat plain yogurt
- 1 tablespoon canola oil
- 1 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cup finely grated carrot
- Cooking spray
Combine flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger in a large bowl, stirring with a whisk.
Combine 1/4 cup brown sugar, yogurt, oil, vanilla and eggs; add sugar mixture to flour mixture, stirring just until moist.
Fold in carrots.
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 with remaining batter. Serve with maple syrup.
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