On my morning runs I can't *not* think about what I might be making for breakfast. Seeing as we have carrots at home as well as cream cheese, and tomorrow's Easter, I thought I'd make some carrot cake-inspired pancakes. Thus was born BUNNYCAKES!
Bunnycakes
1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 cup sugar
1 1/4 cups milk (any kind will work)
1 egg
3 tablespoons olive oil
2 large carrots, shredded
1/4 cup finely diced pineapple (fresh or canned)
1/4 cup finely chopped walnuts
Nonstick cooking spray
Cream Cheese Glaze
4 oz Neufchatel cream cheese, softened
1/4 teaspoon vanilla
2 tablespoons powdered sugar
2 tablespoons milk
Heat a griddle or pan to medium high heat (350 degrees). Combine all dry ingredients (flour through sugar) in a medium bowl. In a glass measuring cup, whisk together egg, milk, and olive oil. Pour into dry ingredients. Stir in carrots, pineapple, and walnuts just until mixed. Let sit for at least 5 minutes.
Spray griddle or pan with nonstick cooking spray and spoon a small circle, about 3-4 inches, of batter to be the bunny's head. Gently spoon on some batter to be the ears. Make the ears spaced at least an inch because the batter will puff up as they cook. Use a thin spatula to check the bottoms- flip when golden brown.
For cream cheese glaze, beat together all ingredients. Add more milk if the consistency is too thick. Spoon glaze over pancakes.
Makes 6 bunnycakes. Per bunnycake: 250 calories, 33 grams carbs, 9 grams fat, 4.5 grams protein.
No comments:
Post a Comment