Thursday, March 26, 2009

The Recipe

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Well, I never would have thought of making carrotcake into pancakes had I not seen this recipe on Joy the Baker What a great innovative idea!
We did make a few changes to the recipe for our healthier life style, and were still extremely pleased with the outcome! 


Carrot Cake Pancakes

     adapted from the food network

  • 1 1/4 cups wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash nutmeg
  • 1 egg, lightly beaten
  • 1/4c. honey
  • 1 cup milk
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
Cream Cheese Spread
  • 4 ounces cream cheese
  • 1/4 maple syrup
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 dash ground cinnamon


In a bowl, combine flour, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, maple syrup, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, maple syrup, milk, and vanilla until smooth. Sprinkle with cinnamon, and or pecans and serve with pancakes.


Yields: 9 pancakes

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