Breakfast

Carrot Cake Pancakes is for Breakfast.

Carrot Cake Pancakes takes several minutes to prepare.

Carrot Cake Pancakes takes several minutes to cook.

Carrot Cake Pancakes makes 6 servings.

The ingredients for Carrot Cake Pancakes are:

1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp gound cinnamon
1/4 tsp salt
Dash of ground cloves
Dash of ground ginger
1/4 cup paked brown sugar
3/4 cup low-fat buttermilk
1 tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot

Here is how you make Carrot Cake Pancakes:

Combine the first eight ingredients in a large bowl, stirring with whisk. Combine the brown sugar and the next four ingredients in another bowl then add to the flour mixture, stirring until moist, finally fold in finely shredded carrots.Heat large skillet over medium heat, coat pan with cooking spray. Pour 1/4 cup batter per pancake onto a hot nonstick skillet, spread gently with spatula. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancake over, cook 1 minute or until bottoms are lightly browned.Serving Size: makes 12 1/4 cup pancakes, servings for 6.Number of Servings: 6Recipe submitted by SparkPeople user SPERK33333.

The nutritional information for Carrot Cake Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.5

• Total Fat: 8.0 g
• Cholesterol: 62.9 mg
• Sodium: 345.0 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 2.3 g
• Protein: 6.9 g