These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.— Kurt Wait, Redwood City, California
Morning Glory Pancakes
Morning Glory Pancakes
Prep Time
15 min
Cook Time
15 min
Yield
8 pancakes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 3/4 cup buttermilk
- 1 tablespoon canola oil
- 1/2 cup shredded carrots
- 1/2 cup unsweetened crushed pineapple, drained
- 1/2 cup diced peeled apple
- 1/4 cup chopped walnuts, toasted
Directions
- In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts.
- Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts
2 pancakes: 282 calories, 10g fat (1g saturated fat), 55mg cholesterol, 574mg sodium, 40g carbohydrate (15g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
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