If mom is a sucker for carrot cake than these carrot cake almond pancakes are the perfect breakfast for her. Not only are the quick and easy to prepare on a Sunday morning but, they are also a low calorie food. Only 120 calories per serving! For this recipe, skip the syrup and go fo the cream cheese yogurt drizzle instead.
Carrot Cake Almond Pancakes
Courtesy of Almond Board of California
For the pancakes:
1 1/2 cups (375 mL) whole wheat flour
1/2 cup (125 mL) ground almonds
2 tbsp. (30 mL) granulated sugar
1 tbsp. (15 mL) baking powder
1 tsp. (5 mL) ground cinnamon
Pinch fresh ground nutmeg
1 2/3 cups (400 mL) vanilla almond milk
2 tbsp. (30 mL) canola oil
1 cup (250 mL) grated carrots
1/4 cup (60 mL) golden raisins
For the cream cheese yogurt drizzle:
1/4 cup (60 mL) 0% Greek yogurt
2 tbsp. (30 mL) light cream cheese, softened
4 tbsp. (60 mL) vanilla almond milk
1/2 cup (125 mL) diced fresh strawberries
2 cups (500 mL) quartered fresh strawberries
Step 1: In a large bowl, whisk together whole wheat flour, almonds, sugar, baking powder, cinnamon and nutmeg; set aside. In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins. Heat non-stick griddle or large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden. Repeat with remaining batter. (Alternatively, use 1/8 cup (30 mL) measure to make smaller pancakes)
Step 2: Meanwhile, in a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in strawberries Spoon drizzle over pancakes and top with berries.
*Note: Substitute whole wheat flour with almond flour for a gluten-free version of this recipe.
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