Who says when you are watching what you eat that you have to stick to the same old thing? Not me that is for sure. I have strayed a bit from South Beach but fully intend on getting back onto plan when I return From Vegas in about a week.

So with that in mind the creative juices have begun to flow again with recipes that fit into the healthy category!

This one literally hit me one night as I was thinking about my favorite treat Carrot Cake. Now I'm sure I could come up with a sugar free cake recipe pretty easily but I wanted to incorporate this craving into an actual meal not just a dessert. Thus Carrot Cake Pancakes were born. This recipe would be appropriate for those on South Beach Phase 2 and 3, and even a Diabetic in your world. They are also low fat!! Way to get veggies into your kids!









 Carrot Cake Pancakes

2 Cups Whole Wheat flour

2 tsp Baking Powder

1 tsp Salt

1/4 C. Granulated Splenda

1/2 C. Raisins (or chopped dates)

1/2 tsp Nutmeg

1 tsp Cinnamon

2 slightly beaten Eggs

2 C. Skim Milk

2 TBS Olive Oil

1/2 C. Chopped Pecans

1/2 C. Grated Carrot


Mix all ingredients together and cook on a hot skillet like regular pancakes


 Cream Cheese Topping

8oz Package low fat Cream Cheese

1/2 scant C Splenda

1/2 tsp vanilla


Spread the Cream Cheese topping over the warm pancakes and enjoy.