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.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Christin Mahrlig
1 1/4cupsall-purpose flour
1/4cuppacked light brown sugar
1 1/2teaspoonsvanilla extract
1 1/2cupsfinely grated carrots
1/4cuptoasted chopped walnuts,plus extra for serving
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.
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.
This recipe originally appeared on spicysouthernkitchen.com