Sunday, July 4, 2010

Carrot Cake Pancakes

from "Cooking Light"

Carrot Cake Pancakes: Serves 6 ( 2 pancakes =6 points +)

  • 1-1/4 c. flour
  • 1/4 c. chopped walnuts, toasted
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • dash of ground cloves
  • dash of ground ginger
  • 1/4 c. brown sugar
  • 3/4 c. lowfat ( 1%) buttermilk
  • 1 T. canola oil
  • 1-1/2 tsp. vanilla
  • 1/2 c. egg beaters
  • 2 c. finely grated carrot ( I ran mine through the food processor)

Honey Cinnamon Butter (optional) ( add 1 point)

  • 3 T. light tub butter such as " I Can't Believe It's Not Butter Light"
  • 2 T. honey
  • dash of cinnamon

Combine flour with next seven ingredients ( through ginger) in a large bowl.
Combine the brown sugar and next 4 ingredients ( through egg beaters). Add sugar mixture to flour mixture and stir until just moistned. Fold in carrots.
Heat a large nonstick skillet or griddle coated with cooking spray. Spoon 4 ( 1/4 cupfuls) of batter onto the pan. Spread with spatula. Mixture will be very thick. Cool for 2 minutes or until edges look cooked. Carefully turn and cook 1 minute longer or until bottoms are lightly browned. Repeat with remaining batter.
For butter, combine butter with honey and cinnamon in a small bowl. Serve with pancakes.

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