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Carrot Cake Pancakes Recipe Video
|Carrots||1 Cup (16 tbs), grated|
|Low fat milk||13 Tablespoon (12 tbsp. for pancake and 1 tbsp. for the glaze)|
|Brown sugar||2 Tablespoon|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Gluten free bisquick||1 Cup (16 tbs)|
|Low fat cream cheese||3 Ounce (For The Glaze)|
|Confectioner s sugar||6 Tablespoon (For The Glaze)|
|Vanilla||1⁄2 Teaspoon (For The Glaze)|
|Walnuts||1⁄2 Cup (8 tbs) (For The Glaze)|
Calories 569 Calories from Fat 137
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 72.5 mg
Sodium 724.1 mg30.2%
Total Carbohydrates 95 g31.8%
Dietary Fiber 2.2 g8.7%
Sugars 61.3 g
Protein 9 g17.8%
Vitamin A 112.3% Vitamin C 5.3%
Calcium 17.1% Iron 5%
*Based on a 2000 Calorie diet
1. To make the glaze – microwave the cream cheese for 30 seconds, stir in the confectioner’s sugar and vanilla.
2. Add the milk in small increments until the glaze reaches the consistency you want, set it aside.
3. To make the pancakes – microwave the grated carrots on high for 90 seconds, set aside.
4. In a medium bowl, whisk together the milk, egg, applesauce, brown sugar and pumpkin pie spice until well combined.
5. Stir in the grated carrots, the Bisquick and stir until well incorporated.
6. Add butter to a large skillet over a medium-low heat.
7. Drop the batter by 1/8 cup measures onto the pan.
8. Cook for 5 minutes on the first side or until the pancakes begin to look dry and bubbles begin to form.
9. Flip the pancake cook for two minutes.
10. Drizzle the cream cheese glaze over pancakes, top with the walnuts and serve.
If you’re not following a gluten free diet you can substitute either 1 cup of regular Bisquick or 1 cup of flour mixed with 1 tsp baking powder, ½ tsp bking soda, and 1/8 tsp salt. The batch made nine 4 inch pancakes but you can double the recipe as needed. Leftover pancakes can be frozen in an airtight container with sheets of waxed paper between each pancake.