Name: Carrot Tacos (pancakes)
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1 4 oz jar strained carrots (baby food); 3/4 cup lowfat milk; 2 tsp brown sugar; 1 egg

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.