I made pancakes for my hubby this morning (in the shape of hearts – Awww!). But, he didn’t like them…
Hubby: Carrots don’t belong in pancakes, Nicole! Sorry…
Silly husband…these are delicious! The carrots add a definite crunch and I think they were the wonderful start to any morning! I am looking forward to the leftovers this week for breakfast! Mmm mmm!
Carrot Cake Pancakes
Adapted from Cooking Light, January 2010
1 1/4 cup all-purpose flour (can substitute whole wheat)
1/4 cup chopped walnuts, toasted
2 tsp. baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrots (about 1 pound)
3 Tbsp butter Smart Balance Light, softened
2 Tbsp honey
1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs) in a separate bowl. Add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully flip pancakes over, cook 1 minute or until bottoms are lightly browned. Repeat procedure until remaining batter is used.
3. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (2 pancakes + 1 teaspoon honey butter)
Nutrition Information (per serving): 315 calories; 13.3 g. fat (1.8 g. saturated fat, 7.4 g. monounsaturated fat, 3.3 polyunsaturated fat); 7.8 g. protein; 41.6 g. carbohydrate; 2.2 g. fiber; 78 mg. cholesterol; 2.3 mg. iron; 381 mg. sodium; 177 mg. calcium
I saw a recipe for Chocolate Chip Chickpea Cookies on a blog this week and I knew I had to make them. Chickpeas in cookies, who wouldn’t be intrigued?!
Chocolate Chip Chickpea Cookies
Makes 24-26 cookies 60 cookies!
1 cup firmly packed light or dark brown sugar
3/4 cup trans fat free soft tub margarine spread or butter
2 large egg whites (I used 1 egg)
2 teaspoons pure vanilla extract
15oz/450g can chickpeas drained and rinsed
2 cups (12 ozs) semisweet chocolate chips
2 cups all purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350f/180c. Line 2 baking trays with non stick parchment
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites or egg and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing hte cookies about 1 inch apart. Flatten slightly with a fork. Bake for 11-13 minutes, do not overbake. Leave on cookie sheet to cool and then transfer onto wire rack until completely cool. Do try one in the process of cooling as the gooey chocolate is wonderful in the cookie.
4. Store in airtight container for up to 3 days.
Adapted from Jessica Seinfeld from Deceptively Delicious
Nutrition Information (per cookie): 86 calories; 2.9 g. fat; 21.4 mg. sodium; 13.6 g. carbohydrate; 0.7 g. fiber; 1.6 g. protein
My plan: take these cookies to work tomorrow, leave them in the break room, and see what people say! My husband says this is mean, and I would agree if they didn’t taste SO good…but they really are YUMMMM!
Question: If you weren’t a health-nut, would you be mad if you unknowingly consumed a cookie that secretly housed a fibrous pea?
I’ll let you guys know how the blind taste test goes 😉
Enjoy the rest of your weekend! Now that my kitchen is clean, it’s nearly time for my hockey game!! 🙂
P.S. Don’t forget to send any nutrition questions to PreventionRD@gmail.com to be answered on this week’s Q&A!