Carrot Cake Pancakes
Calories 183 (29% from fat)
Fat 6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 24 mg.
Sodium 161 mg.
Carb. 29 gram
Fiber 3.5 gram
Sugar 8.6 gram
Sugar Alcohol 4 gram
Protein 6 gram
1 1/4 cups whole wheat flour
1/4 cup chopped walnuts, toasted
2 tsp. reduced sodium baking powder
1 tsp. cinnamon, ground
1/4 tsp. salt
1/8 tsp. nutmeg, ground
dash of cloves, ground
dash of ginger, ground
1/4 cup Splenda Brown Sugar Blend
3/4 cup low-fat buttermilk
1 Tbsp. and 1 tsp. canola oil
1 1/2 tsp. vanilla extract
1 large whole egg, lightly beaten
2 large egg whites, lightly beaten
2 cups (about 1 pound) carrot, finely grated
fat free buttery cooking spray
2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1. Combine the first nine dry ingredients, flour through Splenda Brown Sugar Blend in a mixing bowl with a whisk. Then stir in the next five ingredients, buttermilk, canola oil, vanilla and the eggs until the mixture is moist. Fold the grated carrot in.
2. Heat a large non-stick frying pan over medium heat. Lightly coat the pan with buttery cooking spray. Then scoop four servings (1/4 cup each) of the batter into the pan. It'll be thick so spread it out with a fork or spatula.
3. Cook for about 2 minutes or until you see the tops covered with bubbles and the edges are cooked. Then flip the pancakes over and cook for one to two minutes until the bottoms are lightly browned. Repeat until you've used all the batter.
4. Serve them with sugar free honey or sugar free syrup on the side. If you can't find sugar free honey in your grocery store, it's available online. Lightly drizzle the top of each pancake when you serve.
Yield: 8 Servings - 2 Pancakes Per Serving
Freeze two pancakes together in freezer safe containers for easy re-heating later.
Re-heat for 1 -2 minutes in microwave on high.