Carrot Cake Pancakes - Gluten Free
Transcript
00:00 Hello and welcome to Easy Gluten Free.
00:24 Today I'll be showing FaveHealthyRecipes.com how to make these sweet carrot cake pancakes.
00:31 Now it's pretty rare when you can sneak some veggies into your breakfast, but these
00:35 pancakes do just that.
00:37 So in fact you'll be getting a tiny bit of beta carotene with every bite.
00:41 And they're served with a lower fat cream cheese glaze and a healthy sprinkle of walnuts
00:46 to add a little texture to the plate.
00:47 But I think you're going to find that this breakfast ends up tasting a lot more like
00:51 dessert than breakfast.
00:54 Alright to make these you're going to need 1 cup of grated carrots, 3/4 of a cup of milk,
01:01 1 egg, 1/2 cup of applesauce, 2 tablespoons of brown sugar, 1/2 teaspoon of pumpkin pie
01:10 spice, 1 cup of gluten free bisquick.
01:14 If you're not following a gluten free diet you can just use regular bisquick or substitute
01:19 this list of ingredients.
01:21 And for the cream cheese glaze you'll need 3 ounces of reduced fat cream cheese, 6 tablespoons
01:28 of confectioner's sugar, 1/2 teaspoon of vanilla, and 1-2 tablespoons of reduced fat milk depending
01:35 on how thick you want the glaze.
01:38 And you'll also need about a 1/2 cup of chopped walnuts to garnish with.
01:42 Alright to make the glaze, my photos here demonstrate 1/3 of the amount since I froze
01:47 2/3 of my pancakes for another day, but the technique is identical for the full amount.
01:53 Just microwave the cream cheese for 30 seconds to get it warm, stir in the sugar and vanilla,
01:59 and add the milk in small increments until it has the consistency that you want.
02:04 Then set it aside until the pancakes are finished.
02:08 Now to make the pancakes, microwave the carrots on high for 90 seconds just to give them a
02:14 head start in the cooking process before adding them to the batter.
02:18 Now in a medium bowl, whisk together the milk, egg, applesauce, brown sugar, and pumpkin
02:24 pie spice until the mixture is well combined.
02:29 Stir in the grated carrots, then the bisquick or flour mixture whichever you're using, and
02:35 stir until it's well incorporated, but don't over mix.
02:39 Add a little butter or nonstick spray to either a large skillet or grill over a medium low
02:45 heat.
02:46 Now drop the batter by 1/8 cup measures onto the pan.
02:51 This will produce a 3 to 4 inch pancake.
02:54 Let them cook for about 3 to 5 minutes on the first side or until the pancakes begin
02:58 to look dry and large bubbles begin to form on the surface.
03:03 At this point they're probably ready to turn.
03:06 They won't need much time on the second side, maybe a minute or two, and then they're ready
03:11 to serve.
03:12 Now the batch made 9 4 inch pancakes, but you could double the recipe as needed, and
03:19 the leftovers can be frozen with sheets of wax paper between each pancake.
03:24 The ones you'll be eating can be stacked up, drizzled with that delicious cream cheese
03:29 glaze, and topped with the crunchy walnuts.
03:32 Oh yeah, my friends, there's definitely a fine line between dessert and breakfast, and
03:38 this plate might just blur that line.
03:41 So give this little luxury a try, and try not to feel too guilty.
03:46 After all, there is a little bit of veggies mixed in with the decadence.
03:50 And if you'd like to see the recipe in print, you can always visit my blog.
03:55 And for additional recipes and tips to fit in with your healthy lifestyle, visit my friends
04:01 at FeveHealthyRecipes.com.
04:04 See you again soon!
04:05 [Music]