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Carrot Cake Pancakes

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Carrot Cake Pancakes

Kristi
The Cook
4 Servings
15 Ingredients
1 Comments

Topped with a cinnamon maple cream cheese spread and packed with bits of carrot and walnut, these Carrot Cake Pancakes are like having dessert for breakfast! Whip up a couple batches and have them tucked away in the freezer for an easy addition to any weekend brunch celebration.

4 Servings
15 Ingredients
1 Comments

Ingredients

  • 3 ounces Cream Cheese
  • 2 tablespoons Maple Syrup
  • ¼ teaspoons Cinnamon #1
  • 1 cup grate Carrot
  • 1 ½ cups Flour, Whole Wheat
  • ¾ cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 1 ¼ teaspoons Cinnamon #2
  • ¼ teaspoons Allspice, Ground
  • ¼ teaspoons Salt
  • ¼ cups chop Walnuts
  • 1 ½ cups Whole Milk
  • ⅓ cups Brown Sugar
  • 2 individual Egg
  • ¼ cups Applesauce

Containers

Supplies

  • Labels
  • Plastic Wraps
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Griddle

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Griddle

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Nutrition Facts

  • Not available.
  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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