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    You are in: Home / Recipes / Carrot Pancake Recipe
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    Carrot Pancake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 07, 2010

      Oh yes.....Used olive oil for the oil...brown sugar for sugar...1/2 tsp cinnamon, 1/2 tsp vanilla, 1/2 tsp allspice, 1/4 tsp nutmeg....These are most excellent....These are going to college with my son, with homemade syrup that I made with brown sugar, water, vanilla extract....NO High Fructose corn syrup for us...These will be made as a staple pancake in our house.....Thank you, Thank you......

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    • on September 01, 2010

      Great taste! I did add bout a tsp vanilla abstract and some cinnamon. The boys (2 and 1 yr old) ate them up.

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    • on March 15, 2010

      Tastes great! I added some vanilla and stirred in sme dried cranberries at the end. Yummy!

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    • on December 07, 2009

      I would have given them 5 stars, but there is not enough flavor as is. I added chopped pecans, used brown sugar instead of regular sugar, added all spice, cinnamon, dash of nutmeg, vanilla extract, and I also put a small bit of maple syrup in the batter. Also, I don't have a food processor so I put carrots in blender with milk. I used 6 oz of carrots because I couldn't tell if recipe called for 1/2 of an 8oz bag or 1/2 of 16 oz bag which is equal to 8 oz. Anyway 6 oz was delicious. I did have to add more milk though. I'm not a big vegetable eater and I wanted to start eating healthier and this recipe is an easy and tasty way to do just that. Thanks

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    • on April 07, 2009

      I made one as intended, then added vanilla, cinnamon & raisins to the batter and cooked the rest that way, which I found tastier. This is a very moist pancake and tasty--especially for being so healthy. I used almond breeze for the milk & opted for applesauce instead of oil. I made a cream cheese spread for the topping made with 4 oz reduced fat cream cheese, 1/4 cup powdered sugar, 3 tbsp milk & 1 tsp vanilla. Yum!

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    • on April 15, 2008

      These pancakes were great. They were moist and fluffy with no carrot taste. I used soymilk in place of milk and opted for the applesauce. Yum!

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    • on February 25, 2008

      It wasn't all that tasty for me w/o syrup, but my 9,7, and 2 year old ate them eagerly... the picky little 2 year old did a little happy dance & said, "Oooh, yum, yum, yum." Thus, the 5 star rating. :)

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    Nutritional Facts for Carrot Pancake

    Serving Size: 1 (51 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 83.4
     
    Calories from Fat 15
    18%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 29.6 mg
    9%
    Sodium 241.6 mg
    10%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.7 g
    3%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    Splenda granular

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