Snack

Chia Seed Carrot Cake Pancakes is for Snack.

Chia Seed Carrot Cake Pancakes takes 10 minutes to prepare.

Chia Seed Carrot Cake Pancakes takes 12 minutes to cook.

Chia Seed Carrot Cake Pancakes makes 1 servings.

The ingredients for Chia Seed Carrot Cake Pancakes are:

1.5 cup, grated Carrots, raw
.25 cup, unpacked Brown Sugar
.5 cup Milk, 1%
1 wedge yields Lemon Juice
2.5 oz Canada Dry, Sparkling Seltzer Water
1 tbsp Chia Seed Gel
1 tsp Vanilla Extract
2 large Egg, fresh, whole, raw
1.5 cup Flour, white
1 tsp Baking Powder
0.25 grams Ginger, ground
0.25 grams Cloves, ground
1 tsp Cinnamon, ground

Here is how you make Chia Seed Carrot Cake Pancakes:

Start by grating the carrot into fine shreds. In a measuring cup measure out the milk and add the lemon juice to create a substitute for buttermilk. 1 wedge of lemon may yield about 1 teaspoon of juice. (Of course if you have buttermilk on hand you can use it instead) Next, in a medium bowl put the dry ingredients of flour, baking powder, and the spices and stir the combine. (The ginger & cloves are a 'dash' each) In another bowl blend the brown sugar, the ?faux buttermilk?, chia gel, vanilla, and eggs. Stir in the dry pre-mixed ingredients and then add the seltzer and grated carrot.Coat your skillet with cooking spray and wait for the skillet to reach medium heat. Cook in the usual ?pancake way? waiting for the bubbles to form and the edges to look dry, then flip to continue cooking for a minute or so. This recipe makes about 10 medium pancakes. (Wow! You just got everybody eating a vegetable with added chia fiber pancake and loving it!) Serving Size: 10 Medium PancakesNumber of Servings: 1Recipe submitted by SparkPeople user MYSEEDS.

The nutritional information for Chia Seed Carrot Cake Pancakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,112.9

• Total Fat: 13.5 g
• Cholesterol: 378.0 mg
• Sodium: 817.1 mg
• Total Carbs: 219.1 g
• Dietary Fiber: 11.7 g
• Protein: 38.1 g