This month's Recipe ReDux Challenge was to recreate a healthier version of a memorable summer vacation meal- FUN! A few years ago, soon before my daughter’s first birthday, we took a summer trip to St. Louis to introduce her to my husband’s family and friends. One of the meals we enjoyed there was a Saturday morning breakfast at a First Watch. This is a chain of cute little breakfast and lunch spots and I think they are best known for their AM fare. My husband ordered some Carrot Cake Pancakes which were delicious and I could not stop taking bites off his plate! (Luckily he was very kind about that!!) I have enjoyed creating pancake recipes over the past few years and have really wanted to do a carrot cake version that was healthy- not loaded with sugar or fat and which truly highlights the taste of fresh carrots. Well- I think (hope!) I have done that with this one. I looked up the nutrition facts for the pancakes at First Watch and I can attest that mine have way less fat and calories, but they do taste good too! Plus my daughter, who just turned three this week, gobbles them up :) P.S. Don't forget to check out the other recipes from the talented Recipe ReDux group down below too!
1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 tablespoon + 1 teaspoon brown sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
6 tablespoons grated carrot
2 tablespoons raisins
1 tablespoon coconut
In a small bowl combine the baking powder, flour, brown sugar, coconut, nutmeg and cinnamon together. To a larger bowl add the egg whites, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the carrots and raisins and mix well. Allow to thicken for about 10-15 minutes for best results. (This batter is even better when stored overnight.) Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 5 more times for a total of 6 small-medium pancakes.
Makes 6 pancakes, 6 servings
Serving size: 1 pancake Calories 100 Protein 2g Carb 15 g Fiber 2 g Sugars 6 g Fat 2 g Saturated fat 0.5 g Sodium 55 mg