Love carrot cakes and pancakes? Do we have a delicious breakfast for you! This delicious recipe for carrot cake pancakes comes from our friends at Cooking Light. These cakey flapjacks are made with the same spice and flavor as carrot cake, and they even have grated carrots folded into the batter. At less than 350 calories per serving, this nourishing breakfast doubles as a healthy treat.
Carrot Cake Pancakes Ingredients Directions Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk. In a separate bowl, add brown sugar, buttermilk, oil, vanilla extract and eggs. Stir until well combined. Add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups grated carrot. 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 and serve with pancakes. Nutrition Information Serves: 6 | Serving Size: 2 pancakes + 2 teaspoons honey butter mixture Per serving: Calories: 310; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 87mg; Sodium: 335mg; Carbohydrate: 42g; Dietary Fiber: 2g; Sugar: 19g; Protein:7g Nutrition Bonus: Potassium: 268mg; Iron: 10%; Vitamin A: 5%; Vitamin C: 1%; Calcium: 12%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
