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Carrot Cake Pancakes

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 3 ounces Cream Cheese
  • 2 tablespoons Maple Syrup
  • 1/4 teaspoons Cinnamon #1
  • 1 cup grate Carrot
  • 1 1/2 cups Flour, Whole Wheat
  • 3/4 cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 1 1/4 teaspoons Cinnamon #2
  • 1/4 teaspoons Allspice, Ground
  • 1/4 teaspoons Salt
  • 1/4 cups chop Walnuts
  • 1 1/2 cups Whole Milk
  • 1/3 cups Brown Sugar
  • 2 individual Egg
  • 1/4 cups Applesauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 pancakes
  • 600 Calories
  • 20g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 143mg Cholesterol
  • 541mg Sodium
  • 93g Total Carb
  • 8g Fiber
  • 30g Total Sugars (Includes 22g Added Sugars)
  • 19g Protein
  • 20 WW Freestyle

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.

Freeze For Later Cooking 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. 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. Divide cooked pancakes among indicated number of gallon freezer bags and freeze.
  10. Divide spread among indicated number of pint freezer bags and freeze.

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. Heat pancakes in microwave for 30 seconds. Top with spread.

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