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Home > posts > 2010 > 09 > 20100912_172314_355.html
Recipe: Carrot Cake Pancakes
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From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949746
See breakfast on 2010-09-12[@rev] for photos, changes, and points:
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These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
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
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.
Calories:
315
Fat:
13.3g (sat 4.8g,mono 4.4g,poly 3.3g)
Protein:
7.8g
Carbohydrate:
41.6g
Fiber:
2.2g
Cholesterol:
78mg
Iron:
2.3mg
Sodium:
381mg
Calcium:
177mg
Original WP Post ID: 355
Original WP Pub Date: 2010-09-12_172314