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

6041085

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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