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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Carrot Cake Pancakes

These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.

Cooking Light JANUARY 2010

  • Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

Ingredients

  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 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 1 pound)
  • Cooking spray
  • 3 tablespoons butter, softened
  • 2 tablespoons honey

Preparation

1. Weigh or 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 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 twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 13.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 7.8g
  • Carbohydrate: 41.6g
  • Fiber: 2.2g
  • Cholesterol: 78mg
  • Iron: 2.3mg
  • Sodium: 381mg
  • Calcium: 177mg
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Carrot Cake Pancakes recipe

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