Monday, March 1, 2010

carrot cake pancakes

We are big on breakfast for dinner in our house.  It is one meal that we all really love.  It is quick and easy after work and typically I have all of the ingredients on hand.  Since I have been making batches of baby food I have been thinking about how to sneak more fruits and vegetables into our meals.  When I saw carrot cake pancakes I thought this is certainly one the picky boys will enjoy.  We all really enjoyed them.  The little guy finished off two and asked me to keep one for his breakfast.  Score!  They are not overly sweet so, we served with maple syrup but, as I was eating them I was thinking a cream cheese glaze would be devine.

Carrot Cake Pancakes
adapted from Cooking Light

  • 1-¼ cup Flour (~5.6 oz)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ¼ cups Light Brown Sugar, Packed
  • ¾ cups Lowfat Buttermilk
  • 1 Tablespoon Canola Oil
  • 1-½ teaspoon Vanilla Extract
  • 2 whole Eggs
  • 2 cups Finely Grated Carrot (~6 large)

Preparation Instructions

Combine flour and next 6 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 the flour mixture, stirring just until moist. Fold in the grated carrot.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Spoon 4 (1/4-cup) batter mounds onto the 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 for 1 minute or until bottoms are lightly browned. Repeat procedure twice with the remaining batter.

Notes: Would be good with cream cheese glaze, cinnamon butter or honey butter.

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