I cut this recipe in half since it's just the two of us.
Ingredients:
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tablespoons butter, softened
2 Tablespoons honey
Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine the brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Nutritional Info (per serving): 315 calories; 13.3g fat; 78mg cholesterol; 177mg calcium; 41.6g carbs; 381mg sodium; 7.8g protein; 2.2g fiber; 2.3mg iron
Source: Cooking Light
.... And below is my Easter surprise from Aubrey:
Isn't he sweet!
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tablespoons butter, softened
2 Tablespoons honey
Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine the brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Nutritional Info (per serving): 315 calories; 13.3g fat; 78mg cholesterol; 177mg calcium; 41.6g carbs; 381mg sodium; 7.8g protein; 2.2g fiber; 2.3mg iron
Source: Cooking Light
.... And below is my Easter surprise from Aubrey:
Isn't he sweet!
2 comments:
I love this idea!
Thanks for linking up! I hope you're having a wonderful Easter!
Something is wrong. I have commented on this twice prior to now.....I told you how sweet you were and how sweet A was to give you such a beautiful basket! Illu anywhere.
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