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[nverland]

CARROT CAKE PANCAKES

INGREDIENTS

For the pancakes
1 to 1 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/2 teaspoon salt
3/4 cup nonfat milk
1/3 cup packed light brown sugar
1 tablespoon canola oil
2 large eggs
1/2 cup finely grated carrot (from about 1 large carrot)
1/3 cup (1 oz.) flaked sweetened coconut

For the sauce
3/4 cup (3 oz.) confectioners’ sugar
1/4 cup (2 oz.) tub-style low-fat cream cheese, softened (do not use nonfat)
1 tablespoon nonfat milk
1/2 teaspoon vanilla extract

DIRECTIONS

For the pancakes: Lightly spoon the flour into dry-measuring cups and level with a knife. Transfer 1 cup of the flour to a large bowl and add the baking powder, cinnamon and salt, stirring to combine. Combine the milk, brown sugar, oil and eggs in a medium bowl, then add to the flour mixture, stirring until smooth. Stir in the carrot and coconut. If the mixture seems too thin, add up to 1/4 cup of the remaining flour.

Use nonstick cooking oil spray to grease a nonstick skillet then place it over medium-high heat. For each pancake, pour in about 1/4 cup of batter, spacing the pancakes at least 1 inch apart. Cook for 2 to 3 minutes or until the tops are marked with bubbles and the edges appear cooked. Carefully turn the pancakes over; cook for 1 to 2 minutes or until the bottoms are lightly browned.

To serve, dust with cinnamon, if desired.

For the sauce: Combine the confectioners’ sugar, cream cheese, milk and vanilla extract in a small bowl, whisking until smooth and pourable. Transfer to a small serving pitcher to pass separately at the table.