Carrot Cake Pancakes
source: Cooking Light January 2010
Preparation
- 1 1/4 cups all-purpose flour
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground 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 (about 3 medium/large carrots)
- Cooking spray
- 3 tablespoons butter, softened
- 2 tablespoons honey
1. 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 or griddle over medium heat. Coat pan with cooking spray. Spoon a 1/4 cup of batter 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.
5 comments:
I just saw this recipe yesterday in CL and can't wait to try it! They look really tasty!
Yum! I saw this in my CL mag but it didn't strike me as something to make until you posted it here.
I love carrot cake! I wonder if these are still healthy if I eat them with cream cheese frosting?
I second the cream cheese frosting! LOL. Guess that defeats the cooking light purpose. They sound interesting though since I do love carrot cake.
These sound really delicious, and intriguing!
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