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.
- 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
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.
Adapted from "The New Mayo Clinic Cookbook" (Time Home Entertainment, 2012).
Tested by Becky Krystal.
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