Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. To make the spread: In a mixing bowl, stir together the cream cheese, maple syrup, and cinnamon #1 until blended and smooth. Set aside.
2. 2584723 Upgrade to a paid membership 72424 to unlock all instructions 82584
3. 3754322 Upgrade to a paid membership 12928 to unlock all instructions 46325
4. 9554050 Upgrade to a paid membership 88245 to unlock all instructions 51191
5. 876147 Upgrade to a paid membership 18861 to unlock all instructions 90786
6. 3207944 Upgrade to a paid membership 25689 to unlock all instructions 16181
7. 6145597 Upgrade to a paid membership 73547 to unlock all instructions 40196
8. 2310493 Upgrade to a paid membership 13681 to unlock all instructions 47426
9. 7644263 Upgrade to a paid membership 79082 to unlock all instructions 3505
10. 4403887 Upgrade to a paid membership 62894 to unlock all instructions 39850

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 8526763 Upgrade to a paid membership 21326 to unlock all instructions 30886

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. To make the spread: In a mixing bowl, stir together the cream cheese, maple syrup, and cinnamon #1 until blended and smooth. Set aside.
2. 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.
3. Set aside to cool.
4. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon #2, allspice, salt, and walnuts until blended.
5. Make a well in the center of the flour mixture. Add the milk, brown sugar, eggs, and applesauce and whisk the ingredients together until blended.
6. Add the cooled carrot and stir just until blended. If batter is too thick, additional milk can be added a tablespoon at a time.
7. Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray.
8. 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.
9. To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with additional maple syrup, if desired.