Page 49 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Crazy-Good Carrot-Cake Pancakes

Submitted By Pamela Ann Gatlin Schulz
For Pancakes:
¼ cup shredded carrots, chopped
¼ cup fat-free liquid egg substitute (like Egg
Beaters original)
2 Tbsp canned pure pumpkin
2 Tbsp crushed pineapple in juice, drained
2 Tbsp light vanilla soymilk
½ tsp vanilla extract
1 Tbsp raisins
⅓ cup whole wheat flour (not packed)
¼ tsp baking powder
1 packet no-calorie sweetener (like Splenda or
Truvia)
¾ tsp cinnamon
½ tsp pumpkin pie spice
Dash salt

For Glaze:
½ tsp powdered sugar
1 no-calorie sweetener packet
⅛ tsp vanilla extract
1 Tbsp light vanilla soymilk
1 Tbsp fat-free cream cheese, room temperature

Place carrots in a microwave-safe bowl with 1 Tbsp
water. Cover and microwave for about 1 minute,
until softened. Once cool enough to handle, add
egg substitute, pumpkin, pineapple, soymilk, vanilla
extract, raisins, and 2 Tbsp water. Mix well and set
aside. In a large bowl, combine all other pancake
ingredients: flour, baking powder, sweetener,
cinnamon, pumpkin pie spice, and salt. Stir well.
Add carrot-egg mixture and mix thoroughly. Bring a
skillet sprayed with nonstick spray to medium-high
heat. Add half of the batter to the pan to form one
large pancake. Cook for 2-3 minutes, until pancake
begins to bubble and is solid enough to flip. Gently
flip and cook for an additional 1-2 minutes, until
both sides are lightly browned and inside is cooked
through. Plate your pancake. Remove skillet from
heat, re-spray, and return to medium-high heat.
Repeat with remaining batter to make a second
pancake. To make the glaze, combine powdered
sugar, sweetener, vanilla extract, and soymilk in a
small dish. Mix thoroughly. Add cream cheese and
microwave for about 30 seconds. Stir until smooth.
Spread over your pancakes and eat up!

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