Carrot Cake Pancakes

Carrot Cake Pancakes
Carrot Cake Pancakes might be just the morn meal you are searching for. One portion of this dish contains about 7g of protein, 13g of fat, and a total of 324 calories. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, dash of ground ginger, honey, and a few other things to make it today. It will be a hit at your Easter event. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
2
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
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GingerGinger
All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
3
Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
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Brown SugarBrown Sugar
CarrotCarrot
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
4
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
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Cooking SprayCooking Spray
Mounds BarMounds Bar
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SpatulaSpatula
5
Combine butter and honey in a small bowl; serve with pancakes.
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ButterButter
HoneyHoney
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BowlBowl
DifficultyHard
Ready In45 m.
Servings6
Health Score10
Dish TypesSide Dish
OccasionsEaster
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