Carrot Halwa Pancakes

Carrot Halwa Pancakes

Carrot Halwa Pancakes – a sweet lovers fantasy turned healthier! Sneak in some veggies into the breakfast of your kids (and the big kids ?) of the family!

These nutrient dense pancakes are reminiscent of the famous dessert of the Indian subcontinent – Gajar (carrot) Halwa. Much flavored like the halwa, but not loaded with the calories and fat.

Carrots are a rich source of carotenoids – the powerful antioxidants, which are well known for their potential to lower the risk of cancer. Beta carotene from carrots can help correct vitamin A deficiency. Carrots being a good source of phytochemicals and fiber can help with promoting good health and prevention of several diseases.

 

Carrot Halwa Pancakes

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

I have used almonds for these pancakes and have previously discussed about it in my post about Anise Almond Honey Biscotti and have used it for Rose Rice Custard with Pomegranate Jelly.

And I prefer to use white whole wheat flour as it is wholesome and have successfully used whole grains in other baked foods – Chocolate Hazelnut Honey Crescent Rolls and Light and Delicious German Apple cake.

For the ricotta cream, I start with a low fat ricotta but add a little bit of flavorful ghee and the prepared topping reminds me of the taste of Khoya – a concentrated dairy product used to prepare Indian sweets.

One serving of these pancakes provides about 2/3 of a vegetable serving. So moms, with these Carrot Halwa Pancakes you can trick everyone into doing what you like – making them eat veggies!!

 

Carrot Halwa Pancakes

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

CARROT HALWA PANCAKES

thedeliciouscrescent.com

 

NUTRITION FACTS

Servings: 6                                         Serving Size: 2 pancakes with 1 tablespoon ricotta cream

Calories 278, Total Fat 10 g (Saturated Fat 3 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 5 g), Cholesterol 71 mg, Sodium 388 mg, Potassium 359 mg, Phosphorus 247 mg, Total Carbohydrate 40 g, Dietary Fiber 4 g, Sugars 18 g, Protein 9 g

 

Preparation Time: 20 minutes
Cooking Time: 15 minutes

 

INGREDIENTS

 

Pancake Batter

1 1/4 cups flour* (white whole wheat flour; if not all purpose flour)
3 to 4 tablespoons chopped almonds or cashew nuts*
1 teaspoon fresh ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup brown sugar
3/4 cup low fat buttermilk, adjust as needed
4 teaspoons light olive oil
1 ½ teaspoons rose water
2 cups grated carrot
1 ½ tablespoons raisins, soaked in water
Olive oil cooking spray or Light Olive oil

 

Ricotta cream topping

6 tablespoons low fat ricotta cheese
1 tablespoon reduced fat Greek yogurt* or light cream (optional)
1½ tablespoons light honey, adjust to taste
2 teaspoons pure ghee
1½ teaspoons Rose water

 

DIRECTIONS

 

Carrot Halwa Pancakes Prep

 

Combine flour, nuts, cardamom, baking powder and salt in a mixing bowl.

 

Carrot Halwa Pancakes Prep

 

In a separate bowl, combine eggs, brown sugar, buttermilk, olive oil and rose water.

 

Carrot Halwa Pancakes Prep

 

 

Carrot Halwa Pancakes Prep

 

 

Carrot Halwa Pancakes Prep

 

Add the wet ingredients to the dry ingredients and gently stir, making sure not to over mix. Drain the raisins well. Add the grated carrots, raisins and carefully stir it in. The consistency should be thick but spreadable. If you use smaller eggs, make sure to increase the amount of buttermilk to adjust the consistency.

 

Carrot Halwa Pancakes Prep

 

Heat a skillet over medium heat. Use the cooking spray or lightly coat the pan with oil. Using a 1/4 cup measure, pour the batter on the heated skillet, carefully spread it into pancakes and cook for about 2 minutes.

 

Carrot Halwa Pancakes Prep

 

When you notice bubbles on the top, flip the pancakes and cook for 1 to 2 minutes until it is well cooked.

Whisk the ingredients for the topping and whip up the ricotta cream. Or you may process it together in a blender.

Serve the Carrot Halwa Pancakes with the ricotta cream. And a drizzle of maple syrup if you like.

 

Notes:

 

1. For flour, you may also use a mix of white whole wheat flour or whole wheat pastry flour with all purpose flour.

2. If using cashew nuts, you may toast them before adding to the batter.

3. If you prefer to use some Greek yogurt in the topping, make sure to use the one that is not overly fermented and tart.

 

Carrot Halwa Pancakes

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

 

2 pancakes with 1 tablespoon ricotta cream

Carrot Halwa Pancakes

Carrot Halwa Pancakes - a sweet lovers fantasy turned healthier! Sneak in some veggies to your kids (and the big kids :)) of the family!

20 minPREP TIME

15 minCOOK TIME

35 minTOTAL TIME

Save RecipeSave Recipe

INGREDIENTS

  • PANCAKE BATTER
  • 1 1/4 cups flour* (white whole wheat flour; if not all purpose flour)
  • 3 to 4 tablespoons chopped almonds or cashew nuts*
  • 1 teaspoon fresh ground cardamom
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup brown sugar
  • 3/4 cup low fat buttermilk, adjust as needed
  • 4 teaspoons light olive oil
  • 1 1/2 teaspoons rose water
  • 2 cups grated carrot
  • 1 1/2 tablespoons raisins, soaked in water
  • Olive oil cooking spray or Light Olive oil
  • RICOTTA CREAM TOPPING
  • 6 tablespoons low fat ricotta cheese
  • 1 tablespoon reduced fat Greek yogurt* or light cream (optional)
  • 11/2 tablespoons light honey, adjust to taste
  • 2 teaspoons pure ghee
  • 11/2 teaspoons Rose water

INSTRUCTIONS

  1. Combine flour, nuts, raisins, cardamom, baking powder and salt in a mixing bowl.
  2. In a separate bowl, combine eggs, brown sugar, buttermilk, olive oil and rose water.
  3. Add the wet ingredients to the dry ingredients and gently stir, making sure not to over mix. Drain the raisins well. Add the grated carrots, raisins and carefully stir it in.
  4. The consistency should be thick but spreadable. If you use smaller eggs, make sure to increase the amount of buttermilk to adjust the consistency.
  5. Heat a skillet over medium heat. Use the cooking spray or lightly coat the pan with oil. Using a 1/4 cup measure, pour the batter on the heated skillet, carefully spread it into pancakes and cook for about 2 minutes.
  6. When you notice bubbles on the top, flip the pancakes and cook for 1 to 2 minutes until it is well cooked.
  7. Whisk the ingredients for the topping and whip up the ricotta cream. Or you may process it together in a blender.
  8. Serve the Carrot Halwa Pancakes with the ricotta cream. And a drizzle of maple syrup if you like.
Cuisine: Indian Inspired | Recipe Type: Breakfast, Brunch

RECIPE NOTES

1. For flour, you may also use a mix of white whole wheat flour or whole wheat pastry flour with all purpose flour.

2. If using cashew nuts, you may toast them before adding to the batter.

3. If you prefer to use some Greek yogurt in the topping, make sure to use the one that is not overly fermented and tart.

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