CARROT CAKE PANCAKES.

Posted: March 2, 2012 in Uncategorized
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This is one of my favorite in season carb breakfast foods; well really pancakes are good for breakfast, lunch, and dinners. What I love most about this recipe is there is no added refined sugar, or butter. Additionally, the pineapple makes them so sweet and moist there is no reason to add butter or syrup.
IMG_0388
The pancakes alone are a little off from the suggested macronutrient needs for endurance athletes, 55-65% carb, 15% protein, <30% fat, but they can be bolstered with a nice protein accessory like eggs, or Canadian bacon.

What You’ll Need

Eggs qty 2
Canola Oil cup  1/4
Milk cup 2
Crushed Dole Pineapple cup 1
Shreeded Carrot cup 1 1/2
Chopped Pecans cup  1/2
Baking Soda teaspoon 2
Wheat Germ cup  1/2
Iodized Salt teaspoon  1/2
Whole Wheat Flour cup 1 1/2
Ground Cinnamon teaspoon 1
Sunmaid Rasins cup 1

Directions

Most directions would call for sifting, and such. Do people really do that?

  1. Put in all the ingredients into a bowl and mix until well incorporated.
  2. Pre-heat a cooking surface.
  3. With a 1/4 measuring cup scoop the batter and place onto cooking surface.
  4. Cook until the bubbles on top begin to pop and do not fill back up with batter.
  5. When the bubbles pop and leave craters it is time to flip. After flipping cook for another minute or two until they are golden brown.
  6. Serve immediately.

Other Tips

  1. You can sub the canola oil for olive oil.
  2. You can save the remainder of the pancakes in the fridge or freezer, and pop them in the toaster for a quick breakfast during the week.

Nutritional Breakdown per Pancake.

  • 89 Calories
  • 4g Fat 39%
  • 3g Protein 12%
  • 12g Carbs 52%
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Comments
  1. jbaha says:

    Great recipe. Will have to give it a try but will leave out the egg and use a flax egg as that will keep it vegan for me and also keep the protein going strong.

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