Healthy Carrot And Oatmeal Pancakes Recipes

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CARROT PANCAKES



Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT CAKE OATMEAL



Carrot Cake Oatmeal image

Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Provided by monsterclowngirl

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 55m

Yield 6

Number Of Ingredients 13

4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

Steps:

  • Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
  • While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
  • Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 37.7 g, Cholesterol 6.3 mg, Fat 13.9 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 14.9 g

HEALTHY CARROT AND OATMEAL PANCAKES



Healthy Carrot and Oatmeal Pancakes image

Make and share this Healthy Carrot and Oatmeal Pancakes recipe from Food.com.

Provided by zenveg

Categories     Breakfast

Time 35m

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 13

2 large eggs
7/8 cup buttermilk (converted from European measurement 2 dl.)
4 carrots (medium size, peeled and chopped into small pieces)
1/2 teaspoon salt
25 g butter (melted, use microwave oven, optional leave out for low-fat version)
60 g oatmeal
30 g whole wheat flour
90 g all-purpose flour
2 teaspoons sugar
1/2 teaspoon cardamom
1 teaspoon vanilla sugar
2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
  • In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
  • Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
  • Let the pancake dough rest for 20 minuttes.
  • Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.

Nutrition Facts : Calories 302.6, Fat 9.5, SaturatedFat 4.5, Cholesterol 121.2, Sodium 957.5, Carbohydrate 44.1, Fiber 4.8, Sugar 7.9, Protein 11.3

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