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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
1 egg
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.
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Carrot 01