Carrot Cake Pancakes w/Maple-Cream Cheese Spread
Carrot Cake Pancakes w/Maple-Cream Cheese Spread -- Makes 12-14 pancakes, 1/2 cup maple cream cheese spread
Spread:
3oz Neufchatel cheese, at room temperature
2 tbl maple syrup + additional for serving
1/4 tsp ground cinnamon
Pancakes:
1/4 cp walnuts, halved
1 cp shredded carrot
1.5 cp whole grain pastry flour
3/4 cp unbleached or all-purpose flour
2 tsp baking powder
1 1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1.5 cups soymilk
1/3 cp packed brown sugar
3 egg whites
2 tbl canola oil
To Make the Spread: In a medium bowl, stir together the Neufchatel, maple syrup and cinnamon until blended. Set aside.
To Make the Pancakes: Preheat the oven to 300 degrees. Spread he walnuts on a baking sheet and toast just until fragrant, 5 mins or longer. Chop the nuts and set aside.
Meanwhile, place the carrot in a small microwaveable bowl. Cover loosely with plastic wrap and microwave on high power for 1 min or until just tender. Set aside to cool.
In a large bowl, whisk together the whole grain flour, all-purpose flour, baking powder, cinnamon, allspice, salt and walnuts until blended. Make a well in the center of the flour mixture. Add the milk, sugar, egg whites and oil and whisk the ingredients together until blended. Add the cooled carrot and stir just until blended.
Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray. Ladle 1/4 cup batter for each pancake and cook for 2 mins or until bubbles form on the surface. Flip with a spatula and cook for 1 min longer or until cooked through. (Keep warm in the pre-heated over, if needed.) To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with addition maple syrup, if you wish. I generally microwave the maple syrup for a few seconds. I luv warm syrup on my pancakes. I also heat my plates for a few mins on 200 degrees before serving.
Per pancake: 171 cals; 5g protein; 25g carbs; 7g fat; 5mg cholesterol; 180mg sodium; 2g dietary fiber.
Prep time: 25 mins
Cook time: 15 mins
Spread:
3oz Neufchatel cheese, at room temperature
2 tbl maple syrup + additional for serving
1/4 tsp ground cinnamon
Pancakes:
1/4 cp walnuts, halved
1 cp shredded carrot
1.5 cp whole grain pastry flour
3/4 cp unbleached or all-purpose flour
2 tsp baking powder
1 1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1.5 cups soymilk
1/3 cp packed brown sugar
3 egg whites
2 tbl canola oil
To Make the Spread: In a medium bowl, stir together the Neufchatel, maple syrup and cinnamon until blended. Set aside.
To Make the Pancakes: Preheat the oven to 300 degrees. Spread he walnuts on a baking sheet and toast just until fragrant, 5 mins or longer. Chop the nuts and set aside.
Meanwhile, place the carrot in a small microwaveable bowl. Cover loosely with plastic wrap and microwave on high power for 1 min or until just tender. Set aside to cool.
In a large bowl, whisk together the whole grain flour, all-purpose flour, baking powder, cinnamon, allspice, salt and walnuts until blended. Make a well in the center of the flour mixture. Add the milk, sugar, egg whites and oil and whisk the ingredients together until blended. Add the cooled carrot and stir just until blended.
Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray. Ladle 1/4 cup batter for each pancake and cook for 2 mins or until bubbles form on the surface. Flip with a spatula and cook for 1 min longer or until cooked through. (Keep warm in the pre-heated over, if needed.) To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with addition maple syrup, if you wish. I generally microwave the maple syrup for a few seconds. I luv warm syrup on my pancakes. I also heat my plates for a few mins on 200 degrees before serving.
Per pancake: 171 cals; 5g protein; 25g carbs; 7g fat; 5mg cholesterol; 180mg sodium; 2g dietary fiber.
Prep time: 25 mins
Cook time: 15 mins