Does anyone else watch Army Wives? It’s a pretty decent show on Lifetime that airs Sunday nights. It’s about army families and specifically about the wives who have close knit relationships with one another. One of the main characters, Claudia Joy, was diagnosed last season with type 2 diabetes. She began on insulin injections and much of the season focused on her management of the disease. Flash-forward to the most recent episode where she was diagnosed with kidney failure and had to start dialysis.
As I sit there, nearly in tears, it comes to me — this is the life my patients lead. Most of them have diabetes and all of them have been given the news that they will need dialysis (or a transplant) to live. Of course I “know” all this but “seeing it” was eye-opening.
Then today, I was talking with the dietary manager and RD at the long-term care facility I’m teaching at this quarter when we got on the topic of how dialysis patients always end up being told they can’t have their favorite foods and how difficult it is to stick with such a strict diet for the long haul. Sad.
What the heck does all of that have to do with Carrot Cake Pancakes with Cream Cheese Glaze? Quite a lot, actually!
Sadly, a lot of fruits and vegetables are either high in potassium or phosphorus…or both. Chocolate and caramel are much of the same. As is cheese, milk, and other dairy products. Nuts are a no-no, too. All things considered, this makes (nut-free) carrot cake a good dessert (or breakfast!) choice for my patients. While it’s often hard to find renal recipes, these pancakes made with all-purpose flour (wheat is high in phosphorus) and without nuts would be a great breakfast option. Not only great…but epic.
It’s been awhile, but this is another epic breakfast.
Having my parents in town was motivation to pull out all the stops. Which in the case of breakfast isn’t hard to do. Breakfast…isn’t that what Saturdays and Sundays are designed for? That’s my thinking, anyways. Bonus – these reheated really well for mornings to come 🙂
Mr. Prevention SWEARS that I’ve made carrot cake pancakes before. I don’t recall, nor can I find them on my blog. Regardless, they clearly weren’t memorable. After these pancakes, I have awoken every morning since wanting these and nothing else.
While it’s true that carrot cake everything makes me weak in the knees, I just can’t express how perfect these turned out. My dad sings my praises about a lot of things (I am Daddy’s Little Girl), but “my” Carrot Cake Pancakes with Cream Cheese Glaze may be what he brags about to people in the years to come. Obviously the man has excellent taste in food.
My mom…I wasn’t so sure about. I tend to think of her as more of the savory breakfast type, but she surely wasn’t complaining!
Carrot Cake Pancakes adapted from Cooking Light and Alida’s Kitchen
2 1/4 cups whole wheat pastry flour
1/4 cup brown sugar
2 tsp cinnamon
2 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
3 eggs, lightly beaten
1 1/2 Tbsp canola oil
1 1/2 tsp vanilla extract
3 cups carrots, peeled and shredded (about 2 lbs)
1/3 cup walnuts, chopped
4 oz 1/3 less fat neufachtel cream cheese, room temperature
1/4 cup powdered sugar
1 tsp vanilla extract
3 Tbsp skim milk + more, if needed to thin
In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots and walnuts. Let batter sit for 10 minutes.
Microwave the cream cheese for about 15-20 seconds to soften. Whisk the remaining ingredients for the glaze, adding additional milk, if needed, to thin.
Meanwhile, preheat large nonstick skillet or griddle to medium heat.
Pour batter onto griddle using a 1/4 cup measuring cup, spreading the batter with the flat bottom. Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with cream cheese glaze.
Yield: 7 servings (2 pancakes each with about 1 1/2 tablespoons glaze).
Nutrition Information (per serving): 365 calories; 12.9 g. fat; 93 mg. cholesterol; 644 mg. sodium; 50.6 g. carbohydrate; 6.4 g. fiber; 7.9 g. protein
Result: Epic! Must make recipe! If you love carrot cake…these are for you! I’m very pleased with the nutrition stats, too — nearly 6 1/2 grams of fiber and only 365 calories…including the glaze! The batter is thick, don’t be alarmed. I like to use a 1/3 cup measuring cup to pour the batter and then use the bottom to spread the batter into a 5-inch pancakes. Enjoy![/print_this]
Please be sure to stop by tomorrow…exciting news and celebrations will ensue!