05.29.12
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Happy day after a long weekend, friends! I would say Tuesday but I’m sure that sums it up better. How was everyone’s weekend? Mine was good. Did some crafting, some gardening, some hiking. In addition, I also made these amazing whole wheat carrot pancakes.
But, before we hop on over to that recipe, I want to share a few pictures from our hike yesterday. We went to Great Falls National Park in Va. Although it was sweltering, we couldn’t have asked for a better day. I could hike every hour on the hour and never tire of it.
I just love living inVirginia! Now, let’s talk pancakes.
Now, when I teased a photo to my lovely Facebook fans yesterday, a few of you thought these were sweet potato. Which gave me a really good idea for another pancake idea, so thanks for that! But no, these were made from some beautiful carrots I picked up at the farmers market.
I woke up Saturday not feeling well. At all. So clearly, the way to make anyone feel better is through food. And, the way to make me feel better is healthy food. I know, I have a sickness. But even I was a little skeptical of this recipe. But hey, carrots in cake is really good, carrot muffins are awesome and I’ve had a carrot cookie before that sort of rocked my world. These will certainly be just as good, right?
And just like it’s cousins the cake, cookie and muffin, these pancakes are delicious! Moist and fluffy with just a hint of carrot flavor. Served with a dab of fresh maple syrup and some butter, this stack o’ pancakes is the perfect way to kick start your weekend.
Or just your day. I mean, who said you can’t have pancakes every day of the week? I think these would make Monday (or in this case, days that feel like Monday) a little bit brighter, dontcha think?
Recipe adapted from Smitten Kitchenwho adapted theirs from Joy the Baker.
Whole Wheat Carrot Pancakes
Yields about 7 – 8 pancakes
Prep time: 10 minutes
Cook time: 4 – 5 minutes
Ingredients:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 1/4 teaspoon pumpkin pie spice (can use cinnamon)
- 2 1/2 tablespoons finely chopped walnuts
- 1 organic egg
- 3 tablespoons brown sugar
- 3/4 cup skim milk
- 1/4 cup light cream
- 1 teaspoon vanilla
- 2 cups grated carrots
Directions:
- In a small bowl, mix flour, baking soda, baking powder, salt and pumpkin pie spice together. Add in walnuts and mix well.
- In a large bowl, mix egg, carrots, brown sugar, milk, cream and vanilla, whisk until mixture is fully combined. Add flour mixture to the wet mixture and mix well.
- In a large pan sprayed with nonstick cooking spray, add about 1/4 cup mixture to the pan. Once the top of the batter starts bubbling, flip using a wide spatula and cook until both sides are golden brown, about 4 – 5 minutes. Serve with butter and maple syrup and enjoy!
Nutritional information per pancake:
Calories: 134.5
Fat: 3.5 grams
Carbohydrates: 23.5 grams
Fiber: 0.75 grams
Protein: 4.125
Weight Watchers Points Plus Points: 4
Leave a Comment | 20 Comments
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Claire
Categories:Breakfast, Eat Skinny Be Skinny Recipes, Vegetarian, Weight Watchers Recipes
Tags:breakfast recipes, carrot cake recipes, carrot recipes, Eat Skinny Be Skinny, featured, healthy recipes, low fat breakfast recipes, pancake recipes
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Comments
Posted by Caroline @ chocolate & carrots on
Tuesday, May 29th, 2012
This looks perfect! What a breakfast! :D
Reply
Posted by Our Eating Habits on
Tuesday, May 29th, 2012
Yummy! Looks both healthy and delicious!
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Posted by Cassie @ Bake Your Day on
Tuesday, May 29th, 2012
These sound amazing, Claire! I made carrot cake yesterday and I love the sound of carrot cake pancakes. Yum!
Reply
Posted by Jessica Trimble on
Tuesday, May 29th, 2012
Yum! These sound so good! Can't wait to see a sweet potato pancake recipe on here ;)
Reply
Posted by Anonymous on
Tuesday, May 29th, 2012
I love a pancake that I can eat sans guilt. Lovely
Reply
Posted by Jocelyn @ Peace Love Nutrition on
Tuesday, May 29th, 2012
I love the carrots that you put into the mix! Need my veggies : )
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Posted by Erin on
Tuesday, May 29th, 2012
Love the idea of these pancakes, will have to try them soon! We hiked this weekend too!! I love hiking, and could do it all day long!
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Posted by Baking Serendipity on
Tuesday, May 29th, 2012
I love carrots in pancakes! Yours look so good...and make perfect long weekend food :)
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Posted by Baker Street on
Tuesday, May 29th, 2012
Now I can totally imagine the weekend being complete with these healthy pancakes. Great recipe. :)
Reply
Posted by Conniearbo on
Wednesday, May 30th, 2012
How many pancakes for the 4pts? They look really good!
Reply
Posted by admin on
Wednesday, May 30th, 2012
One!
Reply
Posted by April Johnson on
Wednesday, May 30th, 2012
yum! I just made whole wheat waffles, but your carrot pancakes version sounds awesome!
Reply
Posted by Stephanie @ Eat. Drink. Love. on
Wednesday, May 30th, 2012
I love the idea of using carrots in the pancakes!! These are a great way to start the day!
Reply
Posted by Anita at Hungry Couple on
Friday, June 1st, 2012
I've never tried carrots in a pancake but it totally makes sense and I bet they were delicious!
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Posted by Shopinusa on
Tuesday, June 12th, 2012
I love your recipes but I was curious how you figure the nutritional value of each recipe. Would you please consider giving me the program so I can figure out the values in my existing collection of recipes.
Reply
Posted by Anna Geidl on
Thursday, September 27th, 2012
My four-year-old had never eaten a carrot before he had these pancakes. He closely examined every bite before popping in it his mouth as if some inner battle were being waged. But if that's what it takes to get him to eat some more veggies, I'm all for it. They were delicious!
Reply
Posted by Sophia @ NY Foodgasm on
Thursday, September 19th, 2013
I think all this needs is a drizzle of cream cheese frosting, lightened up with some non fat greek yogurt, YUMMMM!
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Posted by Kayla on
Friday, June 7th, 2019
Late to the commenting game, but these are a favorite for my entire family!
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