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.

Maureen Callahan
Recipe by Cooking Light January 2010

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Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

315 calories; fat 13.3g; saturated fat 4.8g; mono fat 4.4g; poly fat 3.3g; protein 7.8g; carbohydrates 41.6g; fiber 2.2g; cholesterol 78mg; iron 2.3mg; sodium 381mg; calcium 177mg.