Monday, February 4, 2013

Carrot Cake Pancakes



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

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: breakfast


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
Instructions
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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6 comments:

  1. I'm making a carrot cake this week - this seems a bit healthier haha

    Sarah
    anythingbetween.blogspot.com

    ReplyDelete
  2. This looks like such a delicious substitute for carrot cake :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  3. I rarely eat pancakes, but these look irresistible (especially with your topping!!!).

    ReplyDelete
  4. Wow, Carrots!! I love this idea. Really clever. :)

    ReplyDelete
  5. I haven't made pancakes in the longest time! And considering how much I love them AND carrot cake, I think this recipe was meant for me. :) They look and sound amazing!

    ReplyDelete
  6. I made these pancakes today and they were the best EVER!!!!!!! I don't think I will be making them again anytime soon because I will be 500 lbs!

    regards,
    jennifer of Matrox Graphics

    ReplyDelete

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