Hungry Girl Crazy Good Blueberry Carrot Pancakes

Posted March 5th, 2010 in Breakfast, Recipe

blog-size-carrot-blue-pancakes470

Ingredients

  • 1 cup shredded carrots, chopped
  • 1 cup fat-free liquid egg substitute (like Egg Beaters)
  • ½ cup canned pure pumpkin
  • ½ cup crushed pineapple in juice, drained
  • ½ cup light vanilla soymilk
  • 2 tsp vanilla extract
  • 1 1/3 cup whole-wheat flour
  • 1 tsp baking powder
  • 4 no-calorie sweetener packets (Splenda or Truvia)
  • 3 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 can Oregon Fruit Blueberries, drained syrup reserved
  • 1 Tbs cornstarch

Directions

  1. Place carrots in a microwave-safe bowl with 1 Tbs water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg substitute, pumpkin, pineapple, soymilk, vanilla extract and 2 Tbs. water. Mix well and set aside.
  2. In a large bowl, combine all other pancake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice and salt. Stir will. Add carrot-egg mixture and mix thoroughly.  Gently fold in ¼ cup blueberries. Set aside until the sauce is made.
  3. In a small saucepan, whisk the cornstarch and blueberry juice.  Whisk over medium heat until thickened and clear. Remove from heat and add the rest of the blueberries.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat. Add about a cup of batter to the pan to make a large pancake. Cook for 2-3 minutes until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1-2 minutes until both sides are lightly browned and cooked through.
  5. Ladle on a heaping spoonful of blueberry topping. Enjoy!
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3 Comments

  1. these look amazing!!!

  2. This one looks good for the whole family!

  3. I can’t wait to make these…so many nutritious ingredients and my kids wont even know it!!

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