I got home from Hawaii last night. After a very long day of flights and a 6 hour time change, my body has no idea what time it is, but since the clock told me it was breakfast time I ate pancakes =). Jordan and I had an amazing trip to Hawaii. It was not exactly a restful vacation – our days were super busy and we walked/hiked our butts off – but it was just what I needed! I took some much needed time away from the what-ifs of the next few months (and from my computer) and it was awesome. We saw so many interesting and beautiful sights, ate lot of great food, and it was sunny and warm! I have a long list of foods I’m going to try to create at home that you’ll hopefully see soon on the blog =). In the meantime, you could make these carrot cake pancakes. They are delicious and would be perfect for an Easter brunch. Enjoy!
Carrot Cake Pancakes with Cream Cheese Glaze
2/3 cup white whole wheat flour
1 tsp baking powder
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1 tbsp brown sugar
1 tbsp white sugar
1 cup low-fat buttermilk
3/4 tsp vanilla extract
1-1/4 cups finely grated carrot
2 oz 1/3 less fat cream cheese, room temperature
5 tbsp powdered sugar
1-2 tbsp skim milk
1. Combine flour, baking powder, cinnamon, salt, nutmeg, ginger, brown sugar, and white sugar in bowl and whisk to combine. In separate bowl, combine buttermilk, vanilla, and egg in separate bowl and add to dry ingredients. Stir in carrots.
2. Preheat non-stick skillet or griddle over medium to medium-low heat. Scoop batter using #20 scoop onto preheat griddle. Flip once.
3. In small bowl, whisk together cream cheese, powdered sugar, and milk. Add more milk if necessary to thin. Spread glaze over warm pancakes. Makes 9 pancakes.
Nutritional Info (per pancake without glaze): 65 calories; 0.9 g fat; 11.9 g carbohydrates; 1.4 g fiber; 2.9 g protein
Nutritional Info (per pancake with ~2 tsp glaze): 97 calories; 2.1 g fat; 16.8 g carbohydrates; 1.4 g fiber; 3.3 g protein