Okay, another recipe redo.
This one didn’t have a ton of changes, but I like the change from all purpose to whole wheat flour in this updated version (I almost always use whole wheat flour in pancakes now).
Plus I added a link to a yummy cream cheese glaze, if you need an extra sweet carrot cake fix!
Healthy Carrot Cake Pancakes
An Amy’s Cooking Adventures Original Recipe
1 ½ cups whole wheat flour
¼ cup ground flax seed
1 tbsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
2 large eggs, lightly beaten
1 1/3 cup skim milk (or milk substitute)
½ cup baby food carrots or cooked, pureed carrots
1 tbsp honey
1 tsp vanilla extract
6 oz lowfat vanilla yogurt or Greek yogurt or cream cheese glaze
¼ cup chopped walnuts
Whisk together the flour, flax, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the eggs, milk, pureed carrots, honey, and vanilla until well blended.
Pour the liquid ingredients over the dry ingredients and stir until combined.
Heat an electric skillet to medium-high heat and spray lightly with non-stick spray. Pour 2-3 tablespoons of batter onto the skillet.
Cook until bubbles appear on the surface of the pancakes and the bottoms are golden-brown, about 3 minutes. Flip and cook to golden.
Serve topped with yogurt or glaze and chopped walnuts