Carrot Cake Almond Pancakes
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Serves: 16
Description: 
Created by Emily Richards, cook book author of Get in the Kitchen and COOK. Punch up your brunch by combining two of mom’s favorite treats; carrot cake and pancakes! Mixed with nutty almonds, a dash of cinnamon and finished with the addition of cream cheese fruit sauce, this recipe is sure to add a special touch.
Ingredients: 
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
1 egg
2 tbsp. (30 mL) canola oil
1 cup (250 mL) grated carrots
1/4 cup (60 mL) golden raisins
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
Preparation: 

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)

Cream Cheese Yogurt Drizzle: 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.

*** This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.***

Nutritional Info: 

Calories: 120    Fiber: 3 g
Fat: 4g            Cholesterol:13 mg
Sat Fat: 1 g    Sodium: 91mg
Protein: 4 g    Potassium: 177 mg
Carb: 18 g    
 

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Carrot Cake Almond 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
  • 1 egg
  • 2 tbsp. (30 mL) canola oil
  • 1 cup (250 mL) grated carrots
  • 1/4 cup (60 mL) golden raisins
  • 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

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)

Cream Cheese Yogurt Drizzle: 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.

*** This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.***