Eat Skinny: Whole Wheat Carrot Pancakes Recipe

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Happy day after a long weekend, friends! I would say Tuesday but I’m sure that sums it up better. How was everyone’s weekend? Mine was good. Did some crafting, some gardening, some hiking. In addition, I also made these amazing whole wheat carrot pancakes.

But, before we hop on over to that recipe, I want to share a few pictures from our hike yesterday. We went to Great Falls National Park in Va. Although it was sweltering, we couldn’t have asked for a better day. I could hike every hour on the hour and never tire of it.

I just love living in Virginia! Now, let’s talk pancakes.

Now, when I teased a photo to my lovely Facebook fans yesterday, a few of you thought these were sweet potato. Which gave me a really good idea for another pancake idea, so thanks for that! But no, these were made from some beautiful carrots I picked up at the farmers market.

I woke up Saturday not feeling well. At all. So clearly, the way to make anyone feel better is through food. And, the way to make me feel better is healthy food. I know, I have a sickness. But even I was a little skeptical of this recipe. But hey, carrots in cake is really good, carrot muffins are awesome and I’ve had a carrot cookie before that sort of rocked my world. These will certainly be just as good, right?

And just like it’s cousins the cake, cookie and muffin, these pancakes are delicious! Moist and fluffy with just a hint of carrot flavor. Served with a dab of fresh maple syrup and some butter, this stack o’ pancakes is the perfect way to kick start your weekend.

Or just your day. I mean, who said you can’t have pancakes every day of the week? I think these would make Monday (or in this case, days that feel like Monday) a little bit brighter, dontcha think?

Recipe adapted from Smitten Kitchen who adapted theirs from Joy the Baker

Whole Wheat Carrot Pancakes

Yields about 7 – 8 pancakes
Prep time: 10 minutes
Cook time: 4 – 5 minutes

Ingredients:

  •  1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 1 1/4 teaspoon pumpkin pie spice (can use cinnamon)
  • 2 1/2 tablespoons finely chopped walnuts
  • 1 organic egg
  • 3 tablespoons brown sugar
  • 3/4 cup skim milk
  • 1/4 cup light cream
  • 1 teaspoon vanilla
  • 2 cups grated carrots

Directions: 

  1. In a small bowl, mix flour, baking soda, baking powder, salt and pumpkin pie spice together. Add in walnuts and mix well.
  2. In a large bowl, mix egg, carrots, brown sugar, milk, cream and vanilla, whisk until mixture is fully combined. Add flour mixture to the wet mixture and mix well.
  3. In a large pan sprayed with nonstick cooking spray, add about 1/4 cup mixture to the pan. Once the top of the batter starts bubbling, flip using a wide spatula and cook until both sides are golden brown, about 4 – 5 minutes. Serve with butter and maple syrup and enjoy!

Nutritional information per pancake: 

Calories: 134.5
Fat: 3.5 grams
Carbohydrates: 23.5 grams
Fiber: 0.75 grams
Protein: 4.125
Weight Watchers Points Plus Points:  4

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Comments

  1. Tuesday, May 29th, 2012
    This looks perfect! What a breakfast! :D
  2. Posted by Our Eating Habits on
    Tuesday, May 29th, 2012
    Yummy! Looks both healthy and delicious!
  3. Tuesday, May 29th, 2012
    These sound amazing, Claire! I made carrot cake yesterday and I love the sound of carrot cake pancakes. Yum! 
  4. Posted by Jessica Trimble on
    Tuesday, May 29th, 2012
    Yum! These sound so good! Can't wait to see a sweet potato pancake recipe on here ;)
  5. Posted by Anonymous on
    Tuesday, May 29th, 2012
    I love a pancake that I can eat sans guilt. Lovely 
  6. Tuesday, May 29th, 2012
    I love the carrots that you put into the mix!  Need my veggies : )
  7. Posted by Erin on
    Tuesday, May 29th, 2012
    Love the idea of these pancakes, will have to try them soon!  We hiked this weekend too!!  I love hiking, and could do it all day long!
  8. Posted by Baking Serendipity on
    Tuesday, May 29th, 2012
    I love carrots in pancakes! Yours look so good...and make perfect long weekend food :)
  9. Posted by Baker Street on
    Tuesday, May 29th, 2012
    Now I can totally imagine the weekend being complete with these healthy pancakes. Great recipe. :) 
  10. Posted by Conniearbo on
    Wednesday, May 30th, 2012
    How many pancakes for the 4pts?  They look really good!
    • Posted by admin on
      Wednesday, May 30th, 2012
      One!
  11. Posted by April Johnson on
    Wednesday, May 30th, 2012
    yum! I just made whole wheat waffles, but your carrot pancakes version sounds awesome! 
  12. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, May 30th, 2012
    I love the idea of using carrots in the pancakes!! These are a great way to start the day!
  13. Friday, June 1st, 2012
    I've never tried carrots in a pancake but it totally makes sense and I bet they were delicious!
  14. Posted by Shopinusa on
    Tuesday, June 12th, 2012
    I love your recipes but I was curious how you figure the nutritional value of each recipe.  Would you please consider giving me the program so I can figure out the values in my existing collection of recipes.
  15. Posted by Anna Geidl on
    Thursday, September 27th, 2012
    My four-year-old had never eaten a carrot before he had these pancakes. He closely examined every bite before popping in it his mouth as if some inner battle were being waged. But if that's what it takes to get him to eat some more veggies, I'm all for it. They were delicious!
  16. Posted by Sophia @ NY Foodgasm on
    Thursday, September 19th, 2013
    I think all this needs is a drizzle of cream cheese frosting, lightened up with some non fat greek yogurt, YUMMMM!
  17. Posted by Kayla on
    Friday, June 7th, 2019
    Late to the commenting game, but these are a favorite for my entire family!