Carrot Cake Pancakes

Ingredients
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash of ground cloves, ground ginger, ground nutmeg (you could use a little pumpkin pie spice if you had that on hand)
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
honey and butter

Another Cooking Light recipe! Combine flour and next 7 ingredients (through spices) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Cook on low to medium heat and top with a little butter and honey! These are delicious and make 10-12 pancakes.

Chocolate chip zucchini bread

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray

I found this recipe on Cooking light, but really there is nothing light tasting about it. It really tastes like cake! But atleast it is cake with vegetables!! James loved helping me make this and loved eating it even more!!!
Preheat oven to 350°. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Enjoy!

Sweet potato and black bean quesadillas

1 package of whole wheat tortillas
1 tbsp. extra virgin olive oil
2 sweet potatoes, peeled and grated
½ yellow onion, grated
1 tsp. chili powder
1 tsp. ground cumin
Salt and pepper
1 can drained and rinsed black beans
1 cup cheddar cheese

Preheat a large skillet and add 1 tbsp. olive oil. To the large skillet, add grated onion and sweet potato and cook 15-20 minutes until onions and potatoes are soft. Turn skillet with potato mixture off, gently fold in black beans, cumin, chili powder, salt/pepper.. Clean out skillet with a paper towel, spray with nonstick cooking spray, and return to heat. Add one tortilla to skillet, brown on one side, flip over. Sprinkle with cheese, then add ½ cup of potato mixture, then sprinkle with more cheese. Fold one side over, brown for 4-5 minutes,then flip and brown the other side. Top with salsa, sour cream, or cilantro. I like to eat these with tomato soup!