- Carrots 2 medium sized , peeled and grated
- Vanilla Extract ½ teaspoon
- Egg 1 small • 130 kcal
- non-fat milk ¾ cup
- Raisin 1 tablespoon
- Flour ¾ cup
- Baking powder 1 teaspoon • 156 kcal
- A pinch of salt
- Cinnamon powder ½ teaspoon
- Brown sugar 1 tablespoon
- Olive oil 1 tablespoon
- Unsalted butter 1 tablespoon , for cooking
- Cream Cheese 50g fat-free , for topping
- Cream 50g low-fat , for topping
- Powdered sugar 2 tablespoons , for topping
- Vanilla 1 teaspoon, for topping
This recipe of carrots pancakes is very addictive and can be enjoyed both for breakfast and dessert. You will be surprised by the ease at which you can prepare this “very restaurant-y” pancake preparation!
In a blender jar, pulse together grated carrot, vanilla, egg, milk, and raisins until the mixture is well blended and orange in color. Transfer this mixture in to another large bowl and then add the flour, baking powder, salt, cinnamon powder, brown sugar, olive oil, and mix the batter until well combined.
Heat a nonstick pan and lightly grease with butter.
Now, add a large ladle full of the pancake batter to the hot pan and cook the pancake until you see bubbles on top.
Flip the pancake and then cook the other side until light brown in color. Repeat with the remaining mixture and cook all the pancakes while pressing down gently until light brown in color. Whisk the cream cheese until light and fluffy in texture.
Add the cream, 2 tablespoons sugar, and vanilla to it. Whisk the topping until smooth and fluffy. Serve pancakes with a generous dollop of frosting and enjoy!
Make sure that the egg is free from any egg shell. Do not over mix the batter. You may also prepare the batter in advance and make the pancakes when you plan to serve them.
Nutritional information (per serving): 134 Calories, 6.1g Total fat (2.8g Saturated fat, 0.5g Polyunsaturated fat, 2.5g Monounsaturated fat), 30.6mg Cholesterol, 144.5mg Sodium, 131.6mg Potassium, 16.5g Total carbohydrates (0.8g Dietary fiber, 6.1g Sugars), 3.8g Protein.