Sunday, February 21, 2010

Carrot Cake Pancakes

Yummy!!  From Cooking Light 2010
1 1/4 cups whole wheat flour
1/4 cup walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon 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 lowfat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cup finely grated carrots
Cooking spray
3 Tablespoons,butter, softened
2 tablespoons honey
I cut this recipe in 1/2 for Jud and me and it was perfect. I also served mine with butter on top and maple syrup all over the top.
1. Combine flour and next 13 ingredients through eggs into a bowl. Stir just until moist and fold in the carrots.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 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.
3. Combine soft butter and honey in a small bowl; serve with pancakes.

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