Carrot Cake Pancakes For One Recipe

Name: Carrot Cake Pancakes For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/2 cups Whole Wheat Pastry Flour; 2 teaspoons Evaporated Cane Juice, Or Granulated Sugar; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Ground Cinnamon; 1/8 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Salt; 1 whole Egg White; 1/2 cups Low Fat Buttermilk, Well-shaken; 1/4 teaspoons Pure Vanilla Extract; 1/2 cups Finely Grated Carrots (using A Microplane Grater); 1 Tablespoon Finely Chopped Toasted Pecans (optional); 1 Tablespoon Raisins (optional); FOR THE GLAZE:; 1 Tablespoon Neufchatel Cream Cheese, At Room Temperature; 1 Tablespoon Milk; 1 teaspoon Evaporated Cane Juice, Or Granulated Sugar

Servings: persons

FOR THE PANCAKES:
1/2 cups Whole Wheat Pastry Flour
2 teaspoons Evaporated Cane Juice, Or Granulated Sugar
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Ground Cinnamon
1/8 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Salt
1 whole Egg White
1/2 cups Low Fat Buttermilk, Well-shaken
1/4 teaspoons Pure Vanilla Extract
1/2 cups Finely Grated Carrots (using A Microplane Grater)
1 Tablespoon Finely Chopped Toasted Pecans (optional)
1 Tablespoon Raisins (optional)
FOR THE GLAZE:
1 Tablespoon Neufchatel Cream Cheese, At Room Temperature
1 Tablespoon Milk
1 teaspoon Evaporated Cane Juice, Or Granulated Sugar

1
In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in grated carrots.
3
Stir dry ingredients into the wet just until moistened. Gently fold in chopped pecans and raisins, if using. Set aside to rest.
4
Meanwhile, make the glaze by beating together the softened neufchatel, milk, and evaporated cane juice until smooth and glossy.
5
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
6
Serve drizzled with the cream cheese glaze.
7
Nutritional information (with pecans, raisins, and glaze; without maple syrup):
8
474.2 calories, 11.1 grams fat, 3.3 grams saturated fat, 78.7 grams total carbohydrate, 10.6 grams fiber, 26.3 grams sugars, 18.4 grams protein

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/2 cups Whole Wheat Pastry Flour, 2 teaspoons Evaporated Cane Juice, Or Granulated Sugar, 1/2 teaspoons Baking Powder, and more.

Yes, Carrot Cake Pancakes For One falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes For One

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