Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 443
  • Fat:
  • 17 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 94 mg
  • Sodium:
  • 499 mg
  • Carbohydrate:
  • 63 g
  • Fiber:
  • 3 g
  • Protein:
  • 11 g


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Carrot Pancakes

Quick Cooking - try a FREE ISSUE today!

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

SERVINGS: 4

CATEGORY: Appetizer

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • CREAM CHEESE SPREAD:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon

Directions:

In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
    Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
    Meanwhile, place the cream cheese, confectioners' sugar, milk and vanilla in a blender; cover and process until smooth. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.


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