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Carrot Cake Pancakes

Great for a meatless Lent Friday or a “Hoppy Easter” morning breakfast, these carrot cake pancakes are sure to please the whole family. And the cinnamon-maple cream cheese spread on top is so simple, but so delicious.

Carrot Cake Pancakes

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Carrot Cake Pancakes with Maple Cream Cheese Spread

Ingredients:

SPREAD:

  • 3 ounces cream cheese, at room temperature
  • 2 tablespoons maple syrup
  • 0.25 teaspoon cinnamon

PANCAKES:

  • 0.25 cups walnuts, chopped
  • 1 cup carrot, shredded
  • 1.5 cups whole wheat flour
  • 0.75 cups unbleached all-purpose flour (or whole wheat white)
  • 2 teaspoons baking powder
  • 1.25 teaspoons cinnamon
  • 0.25 teaspoons allspice, ground
  • 0.25 teaspoons salt
  • 1.5 cups milk (you can also use yogurt whey for a slightly denser pancake)
  • 0.33 cups  sucanat (or packed brown sugar)
  • 2 large eggs (or egg substitute)
  • 0.25 cups  applesauce

Directions:

To make the spread:  In a medium bowl, stir together the cream cheese, maple syrup, and cinnamon until blended and smooth.  Set aside.  To make the pancakes:  Preheat the oven 300°.  Spread the walnuts on a baking sheet and toast until fragrant (about 5 minutes).  Chop the nuts and set aside.

Meanwhile, place the carrot in a small microwaveable bowl.  Cover loosely with plastic wrap and microwave on high power for 1 minute or just until tender.  Set aside to cool. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, allspice, salt, and walnuts until blended.  Make a well in the center of the flour mixture.  Add the milk, sucanat or sugar, eggs, and applesauce and whisk the ingredients together until blended.  Add the cooled carrot and stir just until blended.  If batter is too thick, additional milk can be added a tablespoon at a time.

Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray.  Ladle 1/4 cup batter for each pancake and cook until bubbles form on the surface.  Flip with spatula and cook for 1 minute longer, or until cooked through and golden brown.  To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with additional maple syrup, if desired.

Freezing Directions:

Divide cooked pancakes among gallon freezer bags and freeze. Divide spread among pint freezer bags and freeze. To serve: Thaw. Heat pancakes in microwave for 30 seconds. Top with spread.

Servings: 4 (about 12 pancakes)

**conversion chart image provided by Erik Spiekermann

One Response to “Carrot Cake Pancakes”

  1. What a fantastic idea! Your carrot cake pancakes sound so good – and good for you – and I really like the Maple Cream Cheese spread too.

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