Graduating Student Week: Carrot Cake Pancakes

Graduating Student Week: Carrot Cake Pancakes

Yield: 4-6 servings


For the pancakes

1 3/4 cup white whole wheat flour

1/4 cup granulated sugar

2 tablespoons brown sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

Pinch nutmeg

1 1/2 cups skim milk

2 eggs

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

1 1/2 cups grated carrot

1/3 cup shredded coconut

For the maple cream cheese

4 ounces reduced fat cream cheese, softened

1 tablespoon skim milk

2 tablespoons maple syrup

Garnish: ½ cup chopped walnuts, toasted (optional)

Method of Preparation

For the pancakes

1. In a medium mixing bowl, whisk together flour, sugar, brown sugar, baking powder, salt, cinnamon and nutmeg.

2. In another medium mixing bowl, whisk together milk, eggs, vanilla and melted butter.

3. Slowly incorporate liquid ingredients into dry ingredients. Whisk until smooth, being careful not to over mix.

4. Fold in carrot and coconut.

5. Heat a large skillet over medium-high heat. Spray with vegetable spray to avoid sticking.

6. When pan is really hot, using a ¼ cup measuring cup, pour pancake batter. Cook, flipping once, until pancakes are golden brown on both sides. Remove from pan

For maple cream cheese

1. While waiting for pan to warm pancakes, whisk together cream cheese, milk and maple syrup until smooth.

2. Serve pancakes with a drizzle of maple cream cheese and toasted walnuts.

close video ad
Unmutetoggle ad audio on off