Carrot Cake Pancakes- Recipe ReDux Post # 4
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!
Ingredients:
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
Directions:
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
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
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4 comments:
I love carrot cake so much that we had it as our wedding cake, so I will definitely try your recipe to introduce some at breakfast, too!
This looks delicious! I'm making these for my 1-year old son.
Thanks!
Jenna
Great recipe. I usually use pumpkin in my pancakes, but the carrot sounds better around this time of year. I just got some carrots from my CSA, so maybe I'll give your recipe a try!
Wonderful explained recipe! That's what i like to see!
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