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Saturday, August 7, 2010

Carrot Cake Pancakes with Cream Cheese Drizzle

I love carrot cake, but lets face it, you can't really count it as being part of the fruits and veggies food group. It's usually to chock full of fat and sugar (and usually refined flour) to be anything except a decadent dessert. So I came up with the idea of integrating all the flavours into a healthier option: whole grain pancakes. For me, there has to be cream cheese icing involved, but if you wanted to be even more virtuous, you could just spread plain light cream cheese on them, or just a dollop of non-fat yogurt and some fresh pineapple. Or you could go the more traditional route with maple syrup or honey. If you don't have all the spices, you can substitute 1 tbls pumpkin pie spice.

2.5 cups organic whole wheat flour
4 tbls organic coconut flour
2 tbls baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp sea salt
1 lb organic baby carrots, steamed about 20-30 mins until soft, then mashed or whirred in food processor (can be chunky)
1 can crushed pineapple, with juice
2 eggs or 4 egg whites
1 tsp vanilla
4 cups water (only use as much as you need)

Stir together dry ingredients in large bowl. Add carrots, pineapple, egg whites and vanilla and begin adding water, a little at a time, whisking it in, until you have a thick batter (don't make it too runny or it won't hold carrots and pineapple). Drop 1/2 ladels full of batter on a griddle, making sure to cook them through (they will be pretty thick). Makes about 16 pancakes


Cream Cheese Drizzle

1/2 cup light cream cheese
1.5-2 cups powdered sugar
Lemon juice, pineapple juice or water

Pulse together cream cheese and sugar in food processor. Gradually add liquid until icing is thin enough to drizzle over pancakes.