Carrot Cake Pancakes
Who says you can't have your cake for breakfast? These Carrot Cake Pancakes are the perfect combo of sweet and healthy enough for breakfast.
Ingredients
For the Pancakes
- 1 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/3 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 2 Tbsp vegetable oil
- 1 egg
For the Cream Cheese Topping
- 4 oz cream cheese, softened
- 2 Tbsp sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- grated carrots for garnish
Instructions
For the Pancakes
- In a large bowl whisk together the flour, brown sugar, chopped pecans, baking powder, cinnamon and salt.
- In a separate bowl whisk together the milk, vanilla extract, grated carrots, vegetable oil and egg until combined. Add the mixture to the dry ingredients and stir to combine. Do not over mix.
- Preheat the griddle over medium heat. Depnding on the size of the pancakes, use a 1/4 cup measuring cup and scoop out batter, leaving room on the griddle for the pancakes to spread. Cook until bubbles form on the batter and the sides begin to cook. Flip and cook 1 to 2 minutes on the other side. Remove to a plate and keep warm.
For the Cream Cheese Topping
- In a stand mixer beat the cream cheese until light and fluffy. Add in the sugar and beat 1 minute. Scrap down the sides of the bowl and add in the milk and vanilla extract. Beat until smooth.
- Spread the cream cheese mixture on the pancakes and garnish with extra grated carrots and chopped pecans. Serve warm.
Notes
You won't feel guilty eating a big plate of these pancakes stuffed with carrots!
These pancakes can also be frozen and reheated at a later time.
