Brunch

Carrot Cake Pancakes is for Breakfast.

Carrot Cake Pancakes takes 15 minutes to prepare.

Carrot Cake Pancakes takes 10 minutes to cook.

Carrot Cake Pancakes makes 11 servings.

The ingredients for Carrot Cake Pancakes are:

3/4 cup whole wheat flour
1/4 cup flax seed meal
1 scoop protien powder
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
3 Tbsp brown sugar
3/4 cup low-fat buttermilk
1 tablespoon coconut oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Butter for frying

Optional:
3 tablespoons butter, softened
2 tablespoons honey

Here is how you make Carrot Cake Pancakes:

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 9 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot. 2. Heat a large nonstick skillet over medium heat. Coat pan with butter. 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.Serving Size: Makes 11 pancakesNumber of Servings: 11Recipe submitted by SparkPeople user BUDGETMOM.

The nutritional information for Carrot Cake Pancakes is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 136.5

• Total Fat: 6.5 g
• Cholesterol: 43.4 mg
• Sodium: 185.4 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 2.6 g
• Protein: 6.4 g

The dietary needs meet for Carrot Cake Pancakes is Vegetarian