You can have the taste of carrot cake for breakfast!! These carrot cake pancakes taste just like dessert and are covered in a thick cream cheese glaze.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
1 1/4cupsall-purpose flour
2teaspoonsbaking powder
1teaspooncinnamon
1/4teaspoonground ginger
1/4teaspoonnutmeg
1/8teaspoonground cloves
1/2teaspoonsalt
1/4cuppacked light brown sugar
3/4cupbuttermilk
1tablespoonVegetable oil
1 1/2teaspoonsvanilla extract
2eggs,lightly beaten
1 1/2cupsfinely grated carrots
1/4cuptoasted chopped walnuts,plus extra for serving
4ouncescream cheese,softened
2tablespoonsmilk
1teaspoonvanilla extract
1/2cuppowdered sugar
Instructions
Combine flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt in a large bowl. Stir together with a whisk.
Combine brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs. Mix together and then add to the flour mixture.
Mix until there are no large clumps of flour.
Fold in the carrots and walnuts.
Heat a nonstick pan over medium heat. Coat with cooking spray.
Pour about 1/4 cup of batter onto pan for each pancake.
Cook for about 2 minutes, flip over and continue to cook until the pancakes are set in the middle.
To make glaze, use an electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar together until smooth.
Notes
Note: Be sure to shred the carrots very well so that they are not crunchy. I process mine in the food processor.The pancake batter is thick. Spread it our with the back of a ladle and be sure your heat isn't too high or the outsides will burn before the inside cooks.Pecans can be substituted for walnuts.