Carrot Cake Pancakes
Created by lovinretirement on August 29, 2012
- Servings: 6
- Prep Time: 30m
- Cook Time: 15m
- Recipe #7542
Ingredients
- 2 1/2 cups all-purpose flour
- 4 tablespoons pecans, finely chopped
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- Dash nutmeg
- 2 large eggs (separated)
- 2/3 cup brown sugar, packed (or granulated sugar)
- 2 2/3 cup buttermilk
- 1 cup carrots, grated (finely grated)
- 1/4 to 1/2 cup raisens (light raisens)
- TOPPING
- 8 ounces cream cheese, softened
- 1/2 cup non-fat powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Dash ground cinnamon
- 1/4 cup pecans, chopped
How to Make
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Step 1: For pancakes: in a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger and nutmeg. In a separate bowl, combine egg yolks, sugar, buttermilk and carrots. Mix well. Stir carrot mixture into dry ingredients until moistened the thickness of cake batter (you may not need all the wet ingredients). In a small bowl, beat egg whites till form firm peaks. Fold into batter. Add raisins if desired.
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Step 2: Pour batter onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown.
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Step 3: For topping: blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon and serve with pancakes. Sprinkle chopped pecans on top of pancakes.
Nutritional Facts
- Serving Size: 1 (314.8 g)
- Calories 622
- Total Fat - 18.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 104.1 mg
- Sodium - 906.3 mg
- Total Carbohydrate - 91.6 g
- Dietary Fiber - 3.8 g
- Sugars - 47 g
- Protein - 22.7 g
- Calcium - 761.3 mg
- Iron - 1.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg