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The Washington Post

Carrot Cake Pancakes With Cream Cheese Sauce

Carrot Cake Pancakes With Cream Cheese Sauce 5.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 11, 2012

From the Mayo Clinic comes this breakfast dish that looks (and tastes) indulgent but isn't: It's relatively low in calories, fat and sodium.

Serve with fresh fruit on the side, if desired.


Servings: 5
Ingredients
  • For the pancakes
  • 1 to 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon, plus more for garnish
  • 1/2 teaspoon salt
  • 3/4 cup nonfat milk
  • 1/3 cup packed light brown sugar
  • 1 tablespoon canola oil
  • 2 large eggs
  • 1/2 cup finely grated carrot (from about 1 large carrot)
  • 1/3 cup (1 ounce) flaked sweetened coconut
  • For the sauce
  • 3/4 cup (3 ounces) confectioners' sugar
  • 1/4 cup (2 ounces) tub-style low-fat cream cheese, softened (do not use nonfat)
  • 1 tablespoon nonfat milk
  • 1/2 teaspoon vanilla extract

Directions

For the pancakes: Lightly spoon the flour into dry-measuring cups and level with a knife. Transfer 1 cup of the flour to a large bowl and add the baking powder, cinnamon and salt, stirring to combine.

Combine the milk, brown sugar, oil and eggs in a medium bowl, then add to the flour mixture, stirring until smooth. Stir in the carrot and coconut. If the mixture seems too thin, add up to 1/4 cup of the remaining flour.

Use nonstick cooking oil spray to grease a nonstick skillet then place it heat over medium-high heat. For each pancake, pour in about 1/4 cup of batter, spacing the pancakes at least 1 inch apart. Cook for 2 to 3 minutes or until the tops are marked with bubbles and the edges appear cooked. Carefully turn the pancakes over; cook for 1 to 2 minutes or until the bottoms are lightly browned.

To serve, dust with cinnamon, if desired.

For the sauce: Combine the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl, whisking until smooth and pourable. Transfer to a small serving pitcher to pass separately at the table.


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Recipe Source

Adapted from "The New Mayo Clinic Cookbook" (Time Home Entertainment, 2012).

Tested by Becky Krystal.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (2 pancakes with sauce): 340


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 4g 20%

Cholesterol: 90mg 30%

Sodium: 540mg 22%

Total Carbohydrates: 58g 19%

Dietary Fiber: 2g 8%

Sugar: 36g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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