Carrot Tacos (pancakes)
Ingredients
- 1 cup all-purpose flour
- 2 tsps baking powder
- 1/4 tsp salt
- 1 4 oz jar strained carrots (baby food)
- 3/4 cup lowfat milk
- 2 tsps brown sugar
- 1 egg
Instructions
yield: 18 3-in pancakes. In medium bowl, use wire whisk to stir together flour, baking powder, and salt. In small bowl combine carrots, milk, sugar, and egg. Pour wet ingredients. into flour mixture; stir w/rubber spatula just until blended. Drop batter (approx. 2 T per pancake) onto hot greased skillet. If batter gets too thick, add a little water. Fill with cream cheese and sprinkle with shredded carrots or toasted coconut, if desired. To freeze: Cool pancakes, wrap and freeze for up to 3 months.
