TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Carrot Cake Pancakes

Submitted by:

Smart Balance

Articles You May Find Interesting

Outsmarting Your Family History

If your family tree is full of broken hearts, you may worry that there’s a space for you on the next rickety branch. After all, one to five percent of people younger than 65 who have a heart attack...

Why Working Too Much Really is Bad for Your Heart

If you’ve been burning the midnight oil at work, you might want to forward this blog to your boss. New and emerging research published recently in the European Heart Journal found that British civil...

Your Questions About Blood Pressure Results—Answered

Q: What exactly do the numbers on my blood-pressure results mean?   A: To best understand what those numbers reveal, it helps to have a little background on what’s happening in your body first. Let’s...

Carrot cake for breakfast? If your heart just skipped a beat, this recipe is a dream come true—right down to the maple syrup-kissed cream cheese topping!

Recipe Ingredients

For the pancakes:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp dark brown sugar
2 large eggs
2 cups 1% milk
1 tbsp Smart Balance® Cooking Oil
2 tsp vanilla
1 cup shredded carrots
Smart Balance® cooking spray

Maple cream cheese topping:
4 oz light cream cheese, softened at room temp
1/4 cup pure maple syrup
1/4 cup 1% milk
1/2 teaspoon vanilla extract
pinch of ground cinnamon

Recipe Steps

Mix all dry ingredients in a bowl.

Next, add all wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots, but don't overmix.

Fold in the shredded carrots and mix to combine.

Heat a large skillet on medium heat. Lightly spray Smart Balance® cooking spray to coat, and pour 1/4 cup of pancake batter.

When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

To make the maple cream cheese topping, mix all in a medium bowl until smooth. Drizzle over cooked pancakes and serve.

Nutrition Facts

Makes 8 servings. 2 pancakes/2 tbsp topping per serving.

 

Nutrition Per Serving:
Calories 256
Fat 7 g
Saturated Fat 3 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 3 g
Cholesterol 60 mg
Sodium 417 mg
Carbohydrates 39 g
Dietary Fiber 3 g
Total Sugars 14 g
Protein 9 g