CARROT TACOS (PANCAKES)
yield: 18 3-in pancakes
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
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,
To freeze: Cool pancakes, wrap and freeze for up to 3 months.