Carrot Pancakes

October 5, 2012  |  

The American Cancer Society remind us to stay healthy this holiday season with its Healthier Holiday Table program. Your skinny jeans aren’t the only reasons to try to make good food choices this holiday season; keeping a healthy weight can reduce the risk for certain cancers, as can eating plenty of fruits and vegetables.

Rise to the challenge of a healthier Christmas morning with a special (and nutritious!) breakfast for your children. After they’ve finished tearing apart the the wrapping paper, treat them to pancakes with a healthy twist. These carrot pancakes, adapted from Smitten Kitchen incorporate whole grains and plain yogurt and ends with a fun cream cheese topping.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts (optional)
2 tablespoons golden raisins (optional, ditto)
1 large egg
2 tablespoons packed brown sugar
1 cup plain yogurt
1 teaspoon pure vanilla extract
2 cups finely grated carrots
3 tablespoons butter, for griddle

Cream Cheese Topping
4 ounces low-fat cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

 

Directions
Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, yogurt and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated. Let rest for five minutes while you make the cream cheese topping.

To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk.

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (it’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

Source: Smitten Kitchen

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