Lunch With Loni

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Carrot Cake Pancakes January 11, 2010

Filed under: Uncategorized — lonislens @ 1:50 am

Recipe courtesy of:  Cooking Light Magazine (Jan/Feb 2010)

My mom gave me a subscription as a present and the first issue just arrived.  As I was perusing it last night I came across a recipe for carrot cake pancakes, adapted from the recipe served at “Snooze” restaurant in Denver.  They looked and sounded delicious.  It was a bit tedious grating the carrot, but worth it.  Delicious moist pancakes that are actually pretty healthy!  One serving is= 2 pancakes with 2 teaspoons of honey sauce
according to the magazine: calories 315, fat 13, protein 7.  The recipe makes six servings (though I halved the recipe this morning, as there were only two of us eating them–below you will find the original, “full-size” recipe).

(Not the best photo this week…I was anxious to dig in!  I like my pancakes light.  These look darker because the batter is orange.)

Ingredients

    * 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

Directions

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.

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.

The only change I made was using allspice instead of cloves, because I didn’t have cloves!  I also added a bit extra of each spice, because I felt like it. =)

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